Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar, divided
2 large eggs
1 3/4 teaspoons vanilla extract
1/2 cup chocolate chips, melted

Preparation Directions:
1. In a medium bowl, mix flour, baking powder and salt; set aside. In another bowl, using a mixer set on medium, beat butter and 1 cup sugar until light and fluffy. Beat in eggs, one at a time, beating well after each; add vanilla.

2. With the mixer on low, gradually beat in flour mixture until well blended. Divide dough in half and shape into disks; wrap in plastic wrap. Chill dough for 3 hours or overnight.

3. Preheat oven to 350^oF. Lightly dust the work surface with flour; sprinkle some of the remaining sugar on top of the flour.

4. Using a floured rolling pin, roll one dough half to a 1/8-inch thickness. Using the ghost template, cut out ghost shapes, rerolling scraps for additional cutouts. Place cutouts, 2 inches apart, on ungreased baking sheets. Repeat cutting process with remaining dough. Bake the cookies until golden, 8–10 minutes.

5. While the cookies are still warm, sprinkle them with remaining sugar. Transfer cookies to wire racks to cool.

6. Place melted chocolate in a resealable plastic bag; snip off 1 corner. Use the chocolate to pipe outline and eyes onto the ghost cookies.

Makes about 3 dozen cookies.