Shortbread Pecan Ghost Cookies
So good, it's spooky!
24 raw Dickey Farms pecan halves
2 sticks (1 cup) unsalted butter or vegan butter/margarine
1/2 cup sugar
2 cups all-purpose flour
1/2 tsp salt
Beat butter and sugar on medium speed until light and fluffy.
In a medium size bowl, whisk together flour and salt. With mixer on low, slowly add flour mixture to butter mixture. Increase speed and mix until dough pulls away from sides of bowl and forms a ball.
Divide dough into 2 disks and wrap each in plastic wrap. Chill for 30 minutes.
Preheat oven to 325°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 pecan half in the middle of the cookie and gently fold arms up over the pecan half. Using the end of a bamboo skewer press 2 eyes into each cookie.
Bake cookies for 18-20 minutes or until they are set and very lightly golden at the edges.
Allow cookies to cool completely before serving. Makes 24 cookies.
Recipe from American Pecans