The GHOST COOKIES are simple, delicious and fun treats, perfect to make during Halloween. Due to their extreme ease, preparing them can also be an enjoyable activity to do with your little ones, who can help not only with the cookie dough but especially with the decoration, to personalize those sweets that make the scariest night of the year cheerful and tasty.
The simplicity of the cookies lies in their dough, made from a basic shortcrust pastry, and also in their coating, made from a white glaze that is prepared in a minute, just slightly completed by the chocolate used to draw the eyes and mouth of the friendly little ghosts. In short, only a few steps are needed – made even clearer by the photo-recipe presented below – and you will have laughs and smiles for an entire day.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 16 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 159.37 (Kcal)
- Carbohydrates 24.10 (g) of which sugars 13.77 (g)
- Proteins 2.17 (g)
- Fat 6.40 (g) of which saturated 4.02 (g)of which unsaturated 2.26 (g)
- Fibers 0.57 (g)
- Sodium 30.07 (mg)
Indicative values for a portion of 33 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour (00)
- 3/4 cup confectioners' sugar
- Half teaspoon baking powder
- 7 tbsp butter
- lemon zest
- 1 pinch salt
- 1 egg (medium, at room temperature)
- 1 cup confectioners' sugar
- 3 tbsp cold water
- 1 oz dark chocolate
Tools
- 1 Cookie cutter ghost-shaped
- 1 Bowl
- 1 Rolling pin
- 1 Pastry board
- Parchment paper
Steps
In a bowl place the flour, the sifted baking powder, the cold butter cut into pieces, a pinch of salt, the confectioners’ sugar and the untreated lemon zest. Mix everything with your fingertips until you obtain a sandy mixture.
Add the whole egg and quickly incorporate it into the other ingredients. You should obtain a smooth and soft dough. Form a disk, wrap it in plastic wrap and place it in the fridge to firm up for at least 1 hour.
Roll out the shortcrust pastry to a thickness of 1/8 inch. Using a ghost-shaped cookie cutter, cut out your cookies. Place them on a tray and chill in the fridge for 15 minutes or in the freezer for 5 minutes, so that they keep their shape during baking.
Transfer them, spaced slightly apart, onto a baking sheet lined with parchment paper.
Bake the ghost cookies in a preheated conventional oven at 356°F for 15 minutes. Baking times may vary depending on the size of the cookies.
Once baked, remove them from the oven and let them cool completely.
In a bowl put the confectioners’ sugar and add the water little by little. Mix well until you obtain a smooth and fairly thick glaze.
Spread it over the cookies using a teaspoon or a piping bag, and let it set at room temperature, or if it doesn’t set, place them in the fridge.
Melt the chocolate and, using a toothpick or a piping bag with a small hole, create the eyes and mouth.
Let the chocolate harden and your ghost cookies are ready to be enjoyed.
