Labels

Monday, October 24, 2011

GHOST COOKIES

Found in a local newspaper in Michigan, Ghost Cookies have been a family favorite for more than 35 years.  The original recipe came with a pattern for cutting the cookies.  I made a pattern out of poster paper, and it was tedious to cut each one with a knife.  Soon my husband delighted me with two cutters made out of tuna fish cans cut with tin snips.  Nowadays, tuna cans have a one-piece bottom.  It might work to use a taller can, cut the top half off about one or two inches down, then trim the edge so it sits flat on the counter. (See picture at the end of this post.)

 Ghost Cookies


In large saucepan, bring to low boil on medium-high heat (stir frequently):
        1 cup shortening
        2 cups Grandma’s Molasses
Let cool to room temperature. This can be done the day before.

Mix together then add to molasses mixture:
        5 cups flour
        1 tsp. baking soda
        1 tsp. grated orange peel spice or rind of 1 orange finely grated
        1/2 tsp. salt
        2 tsp. cinnamon
        1 tsp. ground cloves
        1 tsp. allspice

Chill 2 hours.
Roll out on floured surface to about 1/8” thickness.
Cut into ghost shapes using commercial ghost cookie cutters or make one from a #303 can cut with tin snips and shaped into ghost shape (oval at top; straight at bottom end - see picture below.) For smaller cookies, use a smaller can.

Place on ungreased cookie sheet and bake at 375o F for 8-9 minutes. Do not over bake. If edges are brown, they are too done.
Remove to rack and cool.

Frost with white Butter Cream Frosting.
Place two chocolate chips for eyes.

YIELD:  5 dozen 3 1/2" cookies

NOTE: For a softer cookie, roll out thicker (about 1/4".)


 Ghost cookie cutter made from tuna can