https://www.wilton.com/friendly-phantom-cookie/WLPROJ-4242.html
Friendly Phantom Cookie
He?s the man of the season. It?s his time to be the center of attention. Delicious Chocolate Roll-Out Cookie Dough is cut into the traditional ghost shape and simply decorated in the classic style with easy-to-use Color Flow Icing. Be sure to make a bunch for all your ghoulish visitors this holiday.
Makes:
Each cookie serves 1.
Skill Level:
None
Products available at:
Additional Information
Step 1
Roll out dough. Cut, bake and cool cookies using ghost cutter from set.
Step 2
Prepare color flow icing; tint a small portion black. Outline ghost using tip 3 with full-strength color flow in white; let dry. Flow in body using thinned color flow in white; let set. Pipe tip 3 dot eyes using full-strength color flow in white; let set. Pipe tip 3 dot pupils and mouth using full-strength color flow in black; let set.
Ingredients
Products
Black Icing Color
Tools
Products
Cookie Sheet
Friendly Phantom Cookie is rated
out of
5 by
2.
Rated 5 out of
5
by
Babasfarmlife from
Even the toddlers helped us with cutting these out and decorating. It was so easy to make using Wilton's Halloween Cookie Cutter Set. Letting the icing flow and then just adding dots for eyes and mouth. We loved making them and the girls thought it was so much fun! It only took about an hour out of our day to make these wonderful Halloween treats so it's pretty quick and what a wonderful way to get away from all that candy. Bake cookies instead.
We'll be making these again next Halloween for sure!
Date published: 2010-12-03
Rated 5 out of
5
by
coor from
I made these with my kids and we had a blast. we changed the colors and made some look mad and funny. we used the royal icing thinned down.then we used the black bottle of icing for the eyes and did some lettering also. It was quite easy. We also did the mummy cupcakes. They looked just like the pictures on the web site. The buttercream icing Wilton sells is delicious and smells so good. The web site offers so many good ideas
Date published: 2010-11-29