Ghost Shortbread Cookies Recipe

INGREDIENTS The recipe requires 1 cup of softened butter. 1-cup confectioners' sugar 2 cups all-purpose flour 1/2 cup cornstarch Optional orange and blue food coloring

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FROSTING: 1-1 1/3 cups confectioners' sugar 1/4 cup softened butter 2 1/2 tsp 2% milk 60 tiny semisweet chips

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Preheat oven to 325°. Blend butter, confectioners' sugar, and cornstarch in a large bowl.

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Mix with flour slowly. If desired, dye one half of dough orange and the other blue.

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Roll each dough piece to 1/4-inch thickness on a lightly floured surface. Flour a 2-inch tulip cookie cutter.

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Place 2" apart on prepared baking pans. Bake 7-9 minutes until bottoms are light golden. Finish cooling on wire racks from pans.

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Beat confectioners' sugar, butter, and milk in a small bowl until smooth.

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Pipe ghost eyes and add chocolate chips. Stand until set.

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