Frightfully Easy Ghost Cookies

If you want to add more gluten free recipes to your recipe box, Frightfully Easy Ghost Cookies might be a recipe you should try. For 31 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. This hor d'oeuvre has 218 calories, 1g of protein, and 20g of fat per serving. It is brought to you by Bakerette. 147 people were impressed by this recipe. If you have white chocolate chips, chocolate chips, shortening, and a few other ingredients on hand, you can make it. It is perfect for Halloween. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 4%, this dish is improvable. Similar recipes include Quick Ghost Cookies, Meringue Ghost Cookies, and Frightfully Good Cakes.

Servings: 24

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepan on medium heat, melt the white chocolate chips with 1 tablespoon of shortening stirring constantly until smooth. (The shortening helps thin out the chocolate so it won’t be so thick. Do not use water or butter–just shortening). Once it's melted, if you find it is still too thick, add an additional 1/2 tablespoon of shortening. If you “over melt” it, it will burn the chocolate and the chocolate will harden instead of soften. I learned this the hard way :( Line a cookie sheet with waxed paper.Dip the cookie in the chocolate.I use my fingers for this process (clean ones, of course–and resist licking them!!) but you can use tongs. Fingers seem to work best for me. Dip the whole cookie into the chocolate allowing it to drizzle a moment over the bowl before laying it out on the wax paper. If you see a bare spot on the chocolate, while the cookie is still wet, dab some more chocolate on them with your finger.Immediately place 2 mini chocolate chips on the cookies to form eyes.Let stand about 15 minutes or until set. For a quicker method, place cookies in the fridge to set.

 

Step by step:

1. In a small saucepan on medium heat, melt the white chocolate chips with 1 tablespoon of shortening stirring constantly until smooth. (The shortening helps thin out the chocolate so it won’t be so thick. Do not use water or butter–just shortening). Once it's melted, if you find it is still too thick, add an additional 1/2 tablespoon of shortening. If you “over melt” it, it will burn the chocolate and the chocolate will harden instead of soften. I learned this the hard way :( Line a cookie sheet with waxed paper.Dip the cookie in the chocolate.I use my fingers for this process (clean ones, of course–and resist licking them!!) but you can use tongs. Fingers seem to work best for me. Dip the whole cookie into the chocolate allowing it to drizzle a moment over the bowl before laying it out on the wax paper. If you see a bare spot on the chocolate, while the cookie is still wet, dab some more chocolate on them with your finger.Immediately place 2 mini chocolate chips on the cookies to form eyes.

2. Let stand about 15 minutes or until set. For a quicker method, place cookies in the fridge to set.

Nutrition Information:

covered percent of daily need