Ingredients
- Cookies:3 sticks unsalted butter, softened1 cup sugarZest of 1 lemon1/4 tsp salt1-1/2 tsp vanilla extract3-1/4 cups all-purpose flour Icing:12 oz white chocolate, choppedStore-bought black icing, black licorice, or black jelly beans (for decoration)
Preparation
Step 1
Happy Halloween! We've Got Great Ideas for Your Halloween Party!Started 10/15/2012 at 3:20 PM in Kitchen & Food Talk, Hosts & Personalities | Last reply 10/16/2012 at 5:22 PM by BBZNew ReplyDavid Venable
289 Posts
Joined 9/24/2007
West Chester, PA9repliesHello, foodies… Happy Halloween! Yes, I know…I'm a little early. But, you can't prep for the big day on Halloween. Holidays take planning! Plus, all those Halloween parties are right around the corner and we've got some great ideas for you. Who better to help us celebrate than my dear friend Jane Treacy…a mom and true Halloween aficionado. Jane will be your host for In the Kitchen with David–PM Edition this Wednesday night at 7pm ET so I asked her to share some of her creative Halloween party ideas right here in my blog. You'll find her ideas right below Wednesday's recipe…Ghost Shortbread Cookies! Ghost Shortbread Cookies This recipe is prepared with the Lock & Lock 4-Piece Flip Top Storage Bin Set (K33000). Go to David's Recipe Item Page for the full list of items that David has used in his recipes. Ingredients: Cookies:3 sticks unsalted butter, softened1 cup sugarZest of 1 lemon1/4 tsp salt1-1/2 tsp vanilla extract3-1/4 cups all-purpose flour Icing:12 oz white chocolate, choppedStore-bought black icing, black licorice, or black jelly beans (for decoration) Directions: Preheat the oven to 350°F. Line one (or more) baking sheets with parchment paper. In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter, sugar, lemon zest, salt, and vanilla on medium speed. Reduce the speed to low, add the flour, and mix on low speed until a dough forms. Place the dough on a surface dusted with flour and form it into a flat disk. Wrap it in plastic and chill for 25 minutes. Return the dough to the lightly floured surface and roll it to a 1/3" thickness. Cut with a ghost-shaped cookie cutter. Place the cookies on the baking sheet(s) and bake 18–23 minutes, until the edges are light brown. Set the cookies aside to cool completely. While the cookies are cooling, make the icing. Melt 10 oz of the white chocolate in the top of a double boiler set over warm water. Stir constantly until completely melted. Add the other 2 oz of white chocolate and stir until melted. Use a spatula to spread the chocolate on top of each cookie and place the cookies on a parchment paper-lined surface (even a cookie sheet). While the chocolate is still warm, decorate the cookies, as desired, with the black candy.