Ingredients
1 cup butter, softened1 cup confectioners’ sugar2 cups all-purpose flour1/2 cup cornstarchOrange and blue food coloring, optionalFROSTING:1-1/3 cups confectioners’ sugar1/4 cup butter, softened2-1/2 teaspoons 2% milk60 miniature semisweet chocolate chips
Preparation
Preheat oven to 325°. In a large bowl, beat butter, confectioners’ sugar and cornstarch until blended. Gradually beat in flour. If desired, divide dough in half; tint one portion orange and the other blue. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. tulip-shaped cookie cutter.
Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
In a small bowl, combine confectioners’ sugar, butter and milk; beat until smooth. Pipe eyes onto each ghost; top with chocolate chips. Let stand until set.
