In a bowl and with a mixer add the butter and sugar. once they are mixed, add the egg and vanilla extract.
Mix the flour and baking powder well.
Add flour to the butter mixture. Stirring very well after each addition. The last part of flour, mix it by hand; the dough must be hard.
Divide the dough into two balls and store one wrapped in egapack (adhesive paper) in the refrigerator while you use the other.
On a floured surface, flatten the dough into a ball until it is about 1/3 cm high.
Put the ghost-shaped cookie cutters on some flour (so they don't stick to the dough) and cut the dough.
Put the cookies on a baking sheet with waxed paper on the bottom. Bake for 6-8 minutes until the edges of the cookies begin to brown.
Let the cookies cool on a wire rack while the frosting is prepared to decorate the cookies.
To prepare the black and white glaze, mix the milk with the icing sugar. Add the corn syrup and stir well. Divide the frosting to paint it black and white with food coloring. Reserve the frostings with a plastic wrap on top so they don't dry out.
To make the decorating bitumen: Take 1 cup of the frosting and mix it with 4-6 tablespoons of powdered sugar. It must be hard. Put it in a duya and reserve.
Decorate your cookies first with frosting and then decorate the edges and details with the decorating frosting in a duya. You can make the frosting in many colors as well as the frosting to decorate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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