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Gingerbread
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Ghost Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Creamy Glaze (below)
Assorted candies, if desired
String, if desired
Stir together sugars, peanut butter, butter, shortening and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 375ºF. Divide dough in half. Roll each half 1/8 inch thick on lightly floured surface. Cut with 3x2-inch ghost-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet. If cookies are to be hung as decorations, cut a hole at top of each cookie with end of plastic straw or sharp knife; cut out holes for eyes if desired.
Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Spread Creamy Glaze on cookies. Decorate with candies. Thread string through holes to hang cookies. Makes 3 dozen.
Creamy Glaze
3 cups powdered sugar
4 to 5 tablespoons milk
Stir ingredients until smooth.
 "Always Kiss The Cook"
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