These Shortbread Ghost Cookies Are the Perfect Thing to Bake on Halloween

Shortbread Ghost Cookies

Original Recipe by Taylor Celentano

2 sticks of butter (softened)
1/2 cup sugar
2 cups of organic all-purpose flour
1/4 teaspoon of salt
About 12 Skinny Dipped almonds (any flavor you prefer)

Mix together your sugar, salt, and flour.
Using your hands (I don’t currently own a stand mixer, but feel free to use one if you do!), mix your softened butter into your flour mixture until becomes a cookie dough consistency.
Divide dough into two logs, and wrap in wax paper and set in your fridge for about 10-15 mins.
Preheat your oven to 325 degrees.
Unwrap each log and on a floured surface, roll dough to about 1/2 inch thick.
Using your cookie cutter, cut out each ghost and place on a baking sheet lined with parchment paper (a silicone baking mat works, too).
Gently fold over their arms and mend the “rips” at the arm joins softly with your fingers (You don’t want the hands to touch because you’ll be placing your snack in between them).
Use a grill skewer to poke out two eyes on each as well.
Bake for about 18-20 minutes, as you’ll want them to be light golden brown at the edges.
Allow cookies to cool fully and then using any icing you have on hand (I had some Pillsbury vanilla icing in my pantry), tack a little onto each Skinny Dipped Almond and stick in between the hands of each ghost (it should look like their holding a little snack).