Halloween Ghost Linzer Cookies
Ingredients:
For the Cookies:
2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
teaspoon salt
For the Filling:
cup seedless raspberry jam
For Decoration:
Powdered sugar, for dusting
Candy eyes optional
Directions:
Prepare the Dough: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Gradually add in the flour and salt, mixing until a soft dough forms.
Chill the Dough: Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour to firm up.
Roll and Cut the Cookies: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to about -inch thickness. Using a ghost-shaped cookie cutter, cut out an equal number of tops and bottoms for your Linzer cookies cut-out ghost shapes for the tops and solid shapes for the bottoms.
Bake the Cookies: Transfer the cookie cutouts to the prepared baking sheet and bake for 10-12 minutes, or until the edges just begin to turn golden. Let the cookies cool completely on a wire rack.
Assemble the Cookies: Spread a thin layer of raspberry jam onto the flat side of each bottom cookie. Place the corresponding top cookie over the jam so that the filling peeks through the ghost cutouts.
Decorate: Dust the tops of the cookies with powdered sugar for a spooky, ghostly effect. If using candy eyes, adhere them with a small dot of jam or frosting.
Serve and Enjoy: These ghost Linzer cookies make a perfect Halloween treat. Theyre festive, delicious, and fun to make!
Nutritional Information:
Prep Time: 30 minutes Cooking Time: 12 minutes Total Time: 1 hour 45 minutes including chilling time
Kcal: 150 kcal per cookie Servings: 24 cookies
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