Ghost Kiss Cookies

By Jeanette Terry

These ghosts are almost too cute to eat! Almost.

Ghost Kiss Cookies
Ingredients
  • 2 egg whites

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • 1/8 teaspoon cider vinegar

  • 1/2 cup sugar

  • Orange food coloring, optional

  • 1-1/2 teaspoons miniature semisweet chocolate chips

Directions
  1. Put egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.

  2. Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.

  3. Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container.


Nutritional Facts

Servings
25
Calories
15
Fat
trace
Cholesterol
0g
Sodium
4g
Carbohydrate
3g
Fiber
trace
Protein
trace

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