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Shortbread Pecan Ghost Cookies
Get ready to spook your guests with these irresistibly delicious shortbread ghost cookies! Buttery, melt-in-your-mouth goodness shaped like cute little ghosts, they're so good it's almost scary. Whether you're hosting a Halloween party or just looking to surprise friends and family with a festive treat, these cookies will be a hauntingly sweet addition. Decorate them with fun, spooky faces or keep it simple—the choice is yours! Perfect for adding a whimsical touch to your spooky celebrations, these cookies will definitely be the star of the dessert table.
Shortbread Pecan Ghost Cookies
Ingredients:
- 24 raw pecan halves
- 2 sticks (1 cup) unsalted butter or vegan butter/margarine
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Content Seperator
Instructions:
- Beat butter and sugar in a stand mixer with a paddle attachment on medium speed until light and fluffy.
- In a medium size bowl, whisk together flour and salt. With the mixer on low, slowly add flour mixture to butter mixture. Increase speed and mix until dough pulls away from the sides of the bowl and forms a ball.
- Divide dough into two disks and wrap each in plastic wrap. Chill for 30 minutes.
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.
- Unwrap one disk of dough and roll out on floured surface. Dough should be about 1/4-1/2 inch thick. Using a 2 1/2-inch ghost cookie cutter, cut out dough and place ghosts on prepared baking sheets.
- Place one pecan half in the middle of the cookie and gently fold arms up over the pecan half. Repeat with remaining dough and pecan halves. Using the flat end of a bamboo skewer press two eyes into each cookie.
- Bake cookies for 18 to 20 minutes or until they are set and very lightly golden at the edges.
- Allow cookies to cool completely before serving. Makes 24 cookies.
Content Seperator
Nutrition Facts:
Calories
130Fat
9 gSat Fat
5 gSodium
50 mgCarbs
12 gFiber
0 gProtein
1 g
Shortbread Pecan Ghost Cookies
Ingredients:
- 24 raw pecan halves
- 2 sticks (1 cup) unsalted butter or vegan butter/margarine
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Content Seperator
Instructions:
- Beat butter and sugar in a stand mixer with a paddle attachment on medium speed until light and fluffy.
- In a medium size bowl, whisk together flour and salt. With the mixer on low, slowly add flour mixture to butter mixture. Increase speed and mix until dough pulls away from the sides of the bowl and forms a ball.
- Divide dough into two disks and wrap each in plastic wrap. Chill for 30 minutes.
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.
- Unwrap one disk of dough and roll out on floured surface. Dough should be about 1/4-1/2 inch thick. Using a 2 1/2-inch ghost cookie cutter, cut out dough and place ghosts on prepared baking sheets.
- Place one pecan half in the middle of the cookie and gently fold arms up over the pecan half. Repeat with remaining dough and pecan halves. Using the flat end of a bamboo skewer press two eyes into each cookie.
- Bake cookies for 18 to 20 minutes or until they are set and very lightly golden at the edges.
- Allow cookies to cool completely before serving. Makes 24 cookies.
Content Seperator
Nutrition Facts:
Calories
130Fat
9 gSat Fat
5 gSodium
50 mgCarbs
12 gFiber
0 gProtein
1 g