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Title: Great Ghost Pumpkin Cookies
Categories: Cookie
Yield: 20 Servings
| 2 | c | Flour |
| 1 | c | Quick oats, un-cooked |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1 | c | Butter or margarine;softened |
| 1 | c | Brown sugar, packed |
| 1 | c | Granulated sugar |
| 1 | Egg; slightly beaten | |
| 1 | ts | Vanilla |
| 1 | c | Libby's solid-pack pumpkin |
| 1 | c | Semi-sweet morsels |
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, til cookies are firm and lightly browned.Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing.
Source: Magazine, newsletter Oct '89 Dolores McCann BSWN00A
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