Shortbread Ghost Pecan Cookies

Serve the cutest cookies this Halloween with this simple shortbread recipe using pecan halves and ghost-shaped cookie cutter.

Ingredients

• 24 raw pecan halves
• 2 sticks (1 cup) unsalted butter
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt

Instructions

1. Beat butter and sugar in a stand mixer with a paddle attachment on medium speed until light and fluffy.
2. In a medium size bowl, whisk together flour and salt. With the mixer on low, slowly add flour mixture to butter mixture. Increase speed and mix until dough pulls away from the sides of the bowl and forms a ball.
3. Chill dough in refrigerator for an hour before rolling out.
4. Preheat oven to 325 degrees F. Line a baking sheet with desired liner.
5. Remove dough and roll out on floured surface. Dough should be about 1/4-1/2 inch thick. Using a ghost cookie cutter, cut out dough and place ghosts on prepared baking sheets.
6. Place one pecan half in the middle of the cookie and gently fold arms up over the pecan half. Repeat with remaining dough and pecan halves. Using a tooth pick, press two eyes into each cookie.
7. Refrigerate cutouts for 30 minutes to prevent spreading in oven.
8. Bake cookies for 18 to 20 minutes or until they are set and very lightly golden at the edges.
9. Allow cookies to cool completely before serving. Makes 24 cookies.