- For the cookies
- 1 3/4 cups plus 1 tbsp all-purpose flour
- 6 tbsp superfine sugar
- 10 1/2 tbsp (1 1/3 sticks) cold butter, cubed
- 1 tsp Nielsen-Massey Alcohol-Free Vanilla
- For the meringue ghosts
- 3 egg whites
- 1/2 cup superfine sugar
- To decorate
- Edible eyes
- 1/3 cup powdered sugar
- Water, as needed
Directions
For the cookies
- In a large bowl, combine the flour and superfine sugar. Rub the cold butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
- Add the vanilla and continue working the mixture with your hands until it comes together to form a smooth dough.
- Roll out the dough on a lightly floured surface to about 3/8 inch thick. Using a 1 1/2-inch mini fluted cutter, cut out 18 rounds and arrange them on a lined baking sheet. Use a toothpick to gently create decorative details around the edges of each cookie.
- Place the cookies in the freezer for 1 hour to firm up.
- Preheat the oven to 160°C fan / 350°F conventional. Bake the chilled cookies for about 8 minutes, or until the edges are just beginning to turn golden. Let cool completely on the baking sheet.
For the meringue ghosts
- Preheat the oven to 100°C fan / 225°F conventional.
- In the bowl of a stand mixer, whip the egg whites until stiff peaks form. Gradually add the superfine sugar, one spoonful at a time, whipping continuously until the mixture is thick, smooth and glossy.
- Transfer the meringue to a piping bag and pipe small ghost-shaped mounds onto a lined baking sheet.
- Bake for 30 minutes, then remove from the oven and let cool completely.
To decorate
- Mix the powdered sugar with a little water at a time until you have a thick icing.
- Add a small amount of icing to the center of each cookie and gently place a meringue ghost on top.
- Use a little more icing to attach the edible eyes to each ghost.
- Let the icing set before serving.
- For the cookies
- 1 3/4 cups plus 1 tbsp all-purpose flour
- 6 tbsp superfine sugar
- 10 1/2 tbsp (1 1/3 sticks) cold butter, cubed
- 1 tsp Nielsen-Massey Alcohol-Free Vanilla
- For the meringue ghosts
- 3 egg whites
- 1/2 cup superfine sugar
- To decorate
- Edible eyes
- 1/3 cup powdered sugar
- Water, as needed
Directions
For the cookies
- In a large bowl, combine the flour and superfine sugar. Rub the cold butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
- Add the vanilla and continue working the mixture with your hands until it comes together to form a smooth dough.
- Roll out the dough on a lightly floured surface to about 3/8 inch thick. Using a 1 1/2-inch mini fluted cutter, cut out 18 rounds and arrange them on a lined baking sheet. Use a toothpick to gently create decorative details around the edges of each cookie.
- Place the cookies in the freezer for 1 hour to firm up.
- Preheat the oven to 160°C fan / 350°F conventional. Bake the chilled cookies for about 8 minutes, or until the edges are just beginning to turn golden. Let cool completely on the baking sheet.
For the meringue ghosts
- Preheat the oven to 100°C fan / 225°F conventional.
- In the bowl of a stand mixer, whip the egg whites until stiff peaks form. Gradually add the superfine sugar, one spoonful at a time, whipping continuously until the mixture is thick, smooth and glossy.
- Transfer the meringue to a piping bag and pipe small ghost-shaped mounds onto a lined baking sheet.
- Bake for 30 minutes, then remove from the oven and let cool completely.
To decorate
- Mix the powdered sugar with a little water at a time until you have a thick icing.
- Add a small amount of icing to the center of each cookie and gently place a meringue ghost on top.
- Use a little more icing to attach the edible eyes to each ghost.
- Let the icing set before serving.
