In a bowl, cream the butter and sugar with a mixer. Once combined, 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. For the last part of the flour, mix it by hand; the dough should be stiff.
Divide the dough into two balls and keep one wrapped in cling film in the refrigerator while using the other.
On a floured surface, flatten the dough that was formed into a ball until it is about 1/3 cm thick.
Place the ghost-shaped cookie cutters on a little flour (to prevent sticking to the dough) and cut the dough.
Place the cookies on a baking sheet lined with parchment paper. Bake for 6-8 minutes until the edges of the cookies start to brown.
Let the cookies cool on a rack while preparing the frostings to decorate the cookies.
To prepare the black and white frosting, mix the milk with the powdered sugar. Add the corn syrup and stir well. Divide the frosting to color it black and white with edible coloring. Cover the frostings with plastic wrap to prevent them from drying out.
To make the decoration icing: take 1 cup of the frosting and mix it with 4-6 tablespoons of powdered sugar. It should be firm. Place it in a piping bag and set aside.
Decorate your cookies first with frosting and then outline the edges and details with the decoration icing in a piping bag. You can make the frosting in many colors just like the icing for decoration.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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