Spirited Cookies

1. In a large bowl with a mixer on medium speed beat butter and sugar until combined. Beat in egg and vanilla. In a small bowl whisk together flour, cocoa powder, and salt. Gradually beat flour mixture into butter mixture until a soft dough forms. Working on a lightly floured surface, shape dough into a ball. Chill 30 minutes. Roll dough between two pieces of parchment to 1/4-inch thickness. Preheat oven to 350°F. Line cookie sheets with parchment paper.

2. Remove top sheet of parchment from dough. Use a 21/2-inch circle cutter to cut dough. Place 2 inches apart on prepared sheets. Bake 10 to 12 minutes or until firm and slightly crisp. Let cool.

3. Using a pastry bag fitted with a large round tip or a plastic bag with a corner snipped off, pipe on large dollops of Creamy White Frosting or canned frosting. Using an offset spatula pull from center of dollop toward edge of cookie to make the ghost shape. Pipe on small dots of Cocoa-Cream Cheese Frosting or canned chocolate frosting to make faces.

Creamy White Frosting:

In a large bowl beat 1 cup shortening, 1 1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with a mixer on medium 30 seconds. Gradually add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in 2 cups additional powdered sugar and 1 to 2 tablespoons additional milk to reach spreading consistency. Makes 3 cups.

Cocoa-Cream Cheese Frosting:

In a large mixing bowl beat 1, 8-ounce package cream cheese, softened, 1/2 cup butter, softened, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5 cups powdered sugar and 1/2 cup unsweetened cocoa powder to reach spreading consistency. Makes 3 1/2 cups.