A spooky treat just in time for Halloween!

Chocolate Cream-Filled Ghosts

Cookies:

1 ½ cups salted butter (softened)

1 ½ cups confectioners’ sugar

4 tsp pure vanilla extract

3 cups all purpose flour

Filling:

½ cup heavy cream

1 cup (6 oz.) semisweet chocolate chips

Cookies

Cream butter in a medium bowl with electric mixer on medium speed. Add confectioners’ sugar and mix until smooth. Add vanilla and mix. Scrape bowl, then add flour and mix on low speed until thoroughly mixed.

Roll dough into two balls and flatten these into disks. Wrap tightly in plastic wrap or place in an airtight plastic bag. Refrigerate for ~1 hour or until firm.

Preheat oven to 325

With a floured rolling pin, roll dough on floured surface until its ¼ inch thick. Using heart shaped cookie cutters, cut out shapes. Use the remaining dough to cut out shapes. Be careful not to overwork the dough.

Place cookies on ungreased cookie sheet, ½ inch apart. Bake 16 – 18 minutes or until firm. Let cool.

Chocolate Filling

Scald cream in a small saucepan and remove from heat. Stir in the chocolate chips and cover for 15 minutes. Stir chocolate cream until smooth, then pour into a small bowl. Let cool to room temperature.

Spread 1 teaspoonful of chocolate filling the on the bottom side of the cookies. Top with bottom side of another cookie, forming the sandwich. Repeat with remaining cookies and cream.

Sift confectioners’ sugar over finished cookies (optional).

Enjoy!

Kaitlyn