cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 1/4 cups Gold Medal all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Assorted candies, if desired
String or ribbon,
Stir together sugars, peanut butter, butter, shortening and egg in large
bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate
at least 3 hours.
Heat oven to 375 F.
Divide dough in half, keeping one half in the refrigerator. That way, the
dough won’t become too warm or sticky to roll. Roll one part of the dough at a
time 1/8 inch thick on lightly floured surface.
Cut with 3x2-inch ghost-shaped cookie cutter. Place about 2 inches apart on
sheet. If cookies are to be hung as decorations, cut a hole at top of each
cookie with end of plastic straw, round pastry
tip or sharp knife;
cut out holes for eyes if desired.
Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie
sheet to wire
rack. Cool completely, about 30 minutes.
Combine and stir Creamy Glaze ingredients until smooth. Spread Glaze on
cookies. Decorate with candies. Thread string or ribbon through holes to hang
Place the dough between flat wooden or plastic rulers or between 1/8-inch-thick
wooden dowels from a craft or home store. Roll the rolling pin over the rulers
or rods to make the dough an even thickness.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.