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Shortbread Pecan Ghost Cookies

Yields1 Serving

These shortbread ghost cookies are so good it’s spooky. Serve them as a festive treat at your Halloween party.

 24 raw pecan halves
 2 sticks (1 cup) unsalted butter or vegan
 ½ cup sugar
 2 cups all-purpose flour
 ½ tsp salt

Beat butter and sugar in a stand mixer with a paddle attachment on medium speed until light and fluffy.


In a medium size bowl, whisk together flour and salt. With the mixer on low, slowly add flour mixture to butter mixture. Increase speed and mix until dough pulls away from the sides of the bowl and forms a ball.


Divide dough into two disks and wrap each in plastic wrap. Chill for 30 minutes.


Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.


Unwrap one disk of dough and roll out on floured surface. Dough should be about 1/4-1/2 inch thick. Using a 2 1/2-inch ghost cookie cutter, cut out dough and place ghosts on prepared baking sheets.


Place one pecan half in the middle of the cookie and gently fold arms up over the pecan half. Repeat with remaining dough and pecan halves. Using the flat end of a bamboo skewer press two eyes into each cookie.


Bake cookies for 18 to 20 minutes or until they are set and very lightly golden at the edges.


Allow cookies to cool completely before serving. Makes 24 cookies.

Nutrition Facts

Amount Per Serving
Calories 130
% Daily Value *
Total Fat 9g14%

Saturated Fat 5g25%
Sodium 50mg3%
Total Carbohydrate 12g4%

Dietary Fiber 0g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.