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Ghost Cookies

  • Prep 30 min
  • Total 60 min
  • Ingredients 7
  • Servings 26

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
2
tablespoons Gold Medal™ all-purpose flour
3
tablespoons vegetable oil
1
tablespoon water
1
egg
Drinking straw
1 1/4
cups Betty Crocker™ Whipped fluffy white frosting

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
9%
Trans Fat
1/2g
Cholesterol
10mg
3%
Sodium
130mg
5%
Potassium
10mg
0%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
16g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms.
  • 2 Heat oven to 375°F. On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheet.
  • 3 Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4 In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick.

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