Tuesday, October 20, 2015

Double Decker Ghost Cookies

These double decker ghost cookies are a favorite of mine. They were quick to make and I think they're super cute too.

I cut the ghosts using a mini-cutter from a Halloween set that my mom gave me more than 15-years ago. No worries though, mini-cutter sets are still easy to find in stores today and online. Two stores where I've had good luck finding the sets are Michael's and Cost Plus World Market.

When making double decker cookies, my one tip is to cut the top cookies about half of the thickness of the base cookies— This just keeps the cookie from looking too bulky. The ghosts are 1/8-inch thick and the base cookies are 1/4-inch thick.

Here's how I made them:

Outline and flood base cookies and set them aside to dry completely.

Outline and flood ghost cookies with white icing and while the icing is still wet, drop on the eyes and mouth using black medium consistency icing and a #2 tip. Let the ghosts dry completely before moving onto the next step.

Once the base cookies and ghost cookies are dry, adhere them together using piping consistency royal icing as glue. A little goes a long way, so don't add too much or it will squish out and ruin the look. Use an edible ink marker to write "Boo!" and pipe a border.

Wait for the royal icing "glue" and border dry completely before packaging.

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