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Ghost Cookies by www.country-cooking.com
Amount Measure Ingredient -- Preparation Method
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1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine -- softened
1/4 cup shortening
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Creamy White Frosting -- (recipe follows)
Chocolate chips or small black gumdrops
CREAMY WHITE FROSTING
6 cups powdered sugar
2/3 cup butter or margarine -- softened
1/3 cup milk
Beat sugars, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 3 hours or until firm.
Heat oven to 375º. Divide dough in half. Roll each half 1/8 inch thick on lightly floured surface. Cut into 3 × 2-inch ghost shapes. Place 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Generously frost with Creamy Frosting. Use chocolate chips or slices of gumdrops for eyes.
CREAMY WHITE FROSTING:
Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in milk until smooth and spreadable.
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