Frosting , 3 tablespoons butter, softened 1/4 cup plus

Frosting ,

3 tablespoons butter, softened

1/4 cup plus 1 1/2 teaspoons whip-' ping cream

1/8 teaspoon salt *

3 3/4 cups sifted powdered sugar !

11/2 teaspoons vanilla extract

Orange paste food coloring

Combine butter, whipping cream and salt; beat well. Gradually add sugar, beating until well-blended. Stir in vanilla. Color small amounts of frosting with paste food coloring as needed during decorating. Decorate cookies with frosting, and pipe melted chocolate to make faces. Yield: about 2 cups. Note: Frosting dries quickly: keep covered at all times with damp cloth. <i

Spook Cookies *

1 cup butter or margarine, soft ened j

1/2 cup sugar *

1/2 cup firmly packed brown sugar

legg

3 ounces milk chocolate, melted <

1 teaspoon vanilla extract

3 1/4 cups all-purpose flour j

1/2 teaspoon baking soda

1/4 teaspoon salt

Decorator Frosting >

Food coloring

Cut several ghost patterns, ap> proximately 4 1/2 inches from brown paper or parchment. (A round 3 112n inch cutter may be used to create deisired shapes.)

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, mix*ing well. Stir in chocolate and vanilla. Combine flour, soda and salt; add to creamed mixture, stirring well. Chill 1 hour.

Roll to 1/4-inch thickness on k lightly floured surface; cut into ghost shapes using the pre-cut paper, and place on a round cutter. Remove paper and place on greased cookie sheets; bake at 350 degrees for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks to cod completely.

Prepare Decorator Frosting. Tint one-third of frosting to desired color. Pipe frosting around outer edge of each cookie, and form eyes as desired. ;

Add water to remaining white frosting to create a more fluid consistency. Pipe to cover unfrosted area of each cookie. Let the frosting harden. Yield: about 2 1/2 dozen. >