HOW TO DRAW A GHOST EASY RECIPES

Steps:

• Beat butter at medium speed with an electric mixer until creamy. Add sugar gradually, beating well. Add eggs and vanilla; beat well.
• Combine flour and salt in a large bowl; beat into butter mixture gradually. Divide dough into 4 pieces, and flatten into disks. Wrap in plastic wrap; chill 1 hour.
• Preheat oven to 350°. Line 2 baking sheets with parchment paper.
• Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. Cut out with 3- or 4-inch ghost-shaped cookie cutters. Place on prepared baking sheets.
• Bake 8 to 10 minutes or until cookies are lightly browned around edges. Let cool 3 minutes on baking sheets; transfer to wire racks to cool completely.
• Once cookies have cooled on wire rack for 30 minutes, ice and decorate as desired, using candy eyeballs. Let icing set and serve immediately or keep in airtight container for up to 2 days.

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
• Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
• Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."