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Nut Free Notter Butter Ghost Cookies - Halloween Tavern Inspired Cooking
Ingredients
Cookies
- 1 ½ cups flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 stick butter room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp cinnamon
- 1 cup sunflower butter
- Additional sugar for coating cookies
Filling
- 4 tbsp butter room temperature
- ½ cup sunflower butter
- 1 ½ cups powdered sugar
- 2 tbsp milk
- ¼ tsp vanilla
Dip
- 16 oz candy melts
- Black gel food coloring, or tiny chocolate chips
Instructions
Cookies
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking soda, and salt.
- In a separate bowl cream the butter and brown sugar, then add the egg, vanilla, and cinnamon, and beat until combined. Add the sunflower butter and mix, then add the dry ingredients and mix until just barely blended.
- Make 1 inch dough balls and roll them in some sugar set on a plate. Shape the balls into a log then roll them in sugar once more. Place the logs 2 inches apart on a cookie sheet and use a fork to press a cross-hatch pattern into the logs.
- Bake for 12-15 minutes, until the edges are lightly brown. Let the cookies cool for at least 20 minutes. If they are too warm they will melt off the filling.
Filling
- In a large bowl, beat the butter for the filling until fluffy, then beat in the sunflower butter, 1 cup of the powdered sugar, the milk, and the vanilla. Gradually beat in the remaining powdered sugar.
- Once the cookies are cool, spoon a dollop of filling onto the cross hatched surface of one cookie, then place a second cookie on top, squishing it down so the filling just barely reaches the edges. Do this to the rest of the cookies.
Dip
- Melt your candy melts according to the instructions on the package.
- Dip the cookies about 2/3 down the length of the cookie. If you are using chocolate chips for the ghost eyes, place them onto the cookies now. If you are using food coloring, wait until the melt solidifies a bit, then draw on the eyes or face of your choosing.
Notes
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