Shortbread Pecan Ghost Cookies
By: American Pecan Council
Serving Size: 24 (1 cookie per serving)
Cook Time: 45 mins
Watch these scary ghost shortbread cookies, each holding a Better Halves Pecan, vanish like magic when served.
Their buttery, crumbly texture melts in your mouth, while the rich flavor of pecan adds a satisfying crunch.
Perfect for boils and gouls of all ages, these treats are as delightfully spooky to look at as they are delicious to eat!
Ingredients:
- Better Halves Natural 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
Directions:
- 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 Better Halves 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.
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