Ghost Cookies with White Icing

1. 1 Wheat flour 45 g
2. 2 Butterpack 180 g ≈ $1.58 22 g
3. 3 Sugar 18 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.2 pcs
5. 5 Vanilla sugar 1 g
6. 6 Baking powder to taste
7. 7 Powdered sugar 20 g
8. 8 Lemon≈ $4.70 per kg 4 g
9. 9 Dark chocolatepack 90 g ≈ $2.50 4 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cream softened butter² with sugar and vanilla sugar until light and fluffy, then beat in the egg and mix well.

2. Sift in flour with baking powder, knead into a soft dough; wrap in plastic and chill for 30 minutes—this keeps it from spreading in the oven.

3. Roll out on a floured surface to 5mm thickness, then cut out ghosts: use a cookie cutter or knife following a paper template (round head, wavy bottom).

4. Place on a parchment-lined baking sheet and bake at 350°F (180°C) for 9–11 minutes until just golden at the edges; cool on a rack.

5. For the icing: mix powdered sugar with lemon⁸ juice until it reaches a thick, creamy consistency; spread over the cookies with a spoon, brushing toward the edges.

6. While the icing is still wet, add the eyes: place two dots of melted chocolate with a toothpick. Let dry for 30 minutes.