Ghost sugar cookies

Method

1. Beat the butter and sugar until creamy. Beat in the egg and vanilla.
2. Whisk flour, baking powder and salt, then mix into the butter. Divide into two discs and chill for 1 hour.
3. Heat the oven to 175°C. Roll one disc at a time to 6 mm thick and cut ghost shapes.
4. Bake on lined pans for 10 to 12 minutes, until the edges are barely golden. Cool completely.
5. Beat icing sugar, meringue powder and most of the water until smooth. Add only enough remaining water for a ribbon to disappear in about 15 seconds.
6. Reserve a little icing and tint it black. Flood the ghosts white, let them crust, then pipe black eyes and mouths. Dry uncovered until firm.

Notes

• Use pasteurised meringue powder according to its package directions. Do not substitute raw egg white for cookies intended for vulnerable guests.
• Dry icing completely before stacking, with parchment between layers.
• The decorated cookies keep airtight for up to 5 days once the icing is fully dry.
• Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
• Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
• Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.

Sources consulted

• Food Network: Ghost Sugar Cookies

From Christoph Mayer

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