Frightfully Easy Ghost Cookies

Halloween is just around the corner and what better way to celebrate All Hallows’ Eve than with these spooky ghost cookies! With only FOUR ingredients, you’ll find that they are frighfully easy to make.

Yields: 2 dozen

Ingredients

• 1 bag (11.5 oz.) white chocolate chips or 10 oz. white chocolate baking squares
• 1 to 1 1/2 tablespoons shortening (to thin out the chocolate)
• 1 (1-lb) package Nutter Butter cookies
• 4 teaspoons of miniature chocolate chips

Instructions

1. In a small saucepan on medium heat, melt the white chocolate chips with 1 tablespoon of shortening stirring constantly until smooth. (The shortening helps thin out the chocolate so it won’t be so thick. Do not use water or butter–just shortening). Once it’s melted, if you find it is still too thick, add an additional 1/2 tablespoon of shortening. If you “over melt” it, it will burn the chocolate and the chocolate will start to harden instead of soften. I learned this the hard way
2. Line a cookie sheet with waxed paper.
3. Dip the cookie in the chocolate. I use my fingers for this process (clean ones, of course–and resist licking them!!) but you can use tongs. Fingers seem to work best for me. Dip the whole cookie into the chocolate allowing it to drizzle a moment over the bowl before laying it out on the wax paper. If you see a bare spot on the chocolate, while the cookie is still wet, dab some more chocolate on them with your finger.
4. Immediately place 2 mini chocolate chips on the cookies to form eyes.
5. Let stand about 15 minutes or until set. For a quicker method, place cookies in the fridge to set.

Frightfully Easy Ghost Cookies

 

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Prep time

20 mins

Total time

20 mins

 

Author: Bakerette.com

Recipe type: Desserts

Serves: 24

Ingredients

• 1 bag (11.5 oz.) white chocolate chips or 10 oz. white chocolate baking squares
• 1 to 1½ tablespoons shortening (to thin out the chocolate)
• 1 (1-lb) package Nutter Butter cookies
• 4 teaspoons of miniature chocolate chips

Instructions

1. In a small saucepan on medium heat, melt the white chocolate chips with 1 tablespoon of shortening stirring constantly until smooth. (The shortening helps thin out the chocolate so it won’t be so thick. Do not use water or butter–just shortening). Once it’s melted, if you find it is still too thick, add an additional ½ tablespoon of shortening. If you “over melt” it, it will burn the chocolate and the chocolate will harden instead of soften. I learned this the hard way :(
2. Line a cookie sheet with waxed paper.
3. Dip the cookie in the chocolate.
4. I use my fingers for this process (clean ones, of course–and resist licking them!!) but you can use tongs. Fingers seem to work best for me. Dip the whole cookie into the chocolate allowing it to drizzle a moment over the bowl before laying it out on the wax paper. If you see a bare spot on the chocolate, while the cookie is still wet, dab some more chocolate on them with your finger.
5. Immediately place 2 mini chocolate chips on the cookies to form eyes.
6. Let stand about 15 minutes or until set. For a quicker method, place cookies in the fridge to set.

3.1.09

Recipe has been adapted from Tablespoon.com