Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
2
tablespoons Gold Medal™ all-purpose flour
3
tablespoons vegetable oil
1
tablespoon water
1
egg
Drinking straw
1 1/4
cups from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
Preparation
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, oil, water and egg until soft dough forms.
On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- x 2 1/2-inch ghost-shaped cookie cutter. Pinch one end of straw to make oval shape. With oval end of straw, cut out eyes in ghost cookies. Place 1 inch apart on ungreased cookie sheets.
Bake 9 to 11 minutes or until light golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In small microwavable bowl, microwave frosting uncovered on High 15 seconds or until frosting can be stirred smooth. Frost cookies with frosting as shown in photo. Before frosting sets up, remove frosting from the eye area with toothpick.
