Today’s Secret Recipe Club post kicks off a week of ghostly treats in preparation for Halloween. I knew that in my search through my assigned blog, Making Miracles, I knew I would be narrowing down my scope to something that would fit into my plan this year. If you were to look at my secret Pinterest board you’d see that I didn’t do a very good job at tunnel vision.
Making Miracles is Rebekah’s blog about “food, family, and making memories.” Her blog started eight years ago to share her experiences at being a surrogate mother. I couldn’t think of a better gift to give to someone than the gift of a child. For six years Rebekah selflessly gave 4 daughters to parents dreaming of having their own children. Making Miracles was the perfect blog title.
Rebekah’s blog has transformed over the years into a very impressive food blog. With the exception of catching her blog during SRC reveal days, I was introduced to Rebekah through the blog event #10DaysofTailgate where together with 10 other bloggers we ate our way through the end of September cheering on our favorite teams. Let me tell you, it was very tempting not to tell her that I was assigned her blog this month.
If you don’t yet know, in the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day!
So back to my recipe searching.
My secret pinterest board is filled with over 25 recipes from Rebekah’s blog, including her pizza dip from #10DaysofTailgate, her buttermilk soaked parmesan baked pork chops, and chocolate chip cookie souffle. But to fit in with my Halloween week, I narrowed it down to quesadillas (either pizza or sweet potato black bean) or sugar cookies. After finding my ghost shaped cookie cutter, I knew I’d be going the cookie route.
This cookie recipe reminded me of my grandmother’s Roll Out Christmas Cookies. Instead of frosting, I put sprinkles on the cookies before baking them. There are two reasons for doing that: 1) that’s what my Busia did and 2) I don’t like frosting on my cookies. These sugar cookies are not overly sweet and that’s what makes them addicting. Without frosting, they’re also perfect for dunking in your coffee!
I halved Rebekah’s recipe and was nervous the dough didn’t come together perfectly, but after chilling in the fridge before rolling it was perfect! Do not skip the chilling step. If the dough gets too warm it’ll stick to the board and rolling pin all too easily. This means, in between throwing the cookies in the oven, put the dough back in the fridge.
While Rebekah likes thick, chewy cookies I’m the opposite and like thin, flaky cookies. I rolled my cookies to 1/4″ thickness until very lightly golden on the edges. This half recipe yielded approximately 4 dozen cookies. The amount you get will vary depending on the size of your cookie cutter(s) and your desired cookie thickness.
Ghost Sugar Cookies
- 1 1/2 sticks butter, softened
- 1 C sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 1/2 C flour
- 1 tsp baking powder
- 1/2 tsp salt
- sprinkles (optional)
- In the bowl of a stand mixer, cream together butter and sugar. Add eggs one at a time. Add in vanilla.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the flour to the butter in 3 batches.
- Wrap dough in plastic wrap and chill in fridge at least one hour.
- Preheat oven to 400 degrees F.
- Roll dough out on a floured surface. Cut out cookies and place an an ungreased cookie sheet. Sprinkle cookies with sprinkle, if desired. Bake 7 minutes.
- Cool cookies on a cooling rack.
*This recipe is adapted from Rebekah at http://rebekahrose.blogspot.com/2013/12/the-best-rolled-sugar-cookies.html?m=1 *
To see the other bloggers who participated in the Secret Recipe Club this month click here: