Hi
One of the Halloween treat I am making for kids is ghost cookies.
I'll either vanilla ice nutter butters and put choc chips for eyes or melt
white chocolate, pour it over them, and stick the eyes on.

I bought both. I was worried that the icing will stay messy. I need to
individually wrap them, along with the witch hat (Hershey's kiss, orange
icing bow on a round cookie) and candy.

Any thoughts? I wanted to melt white vanilla candy, but I didn't see any at
Super G and I don't have time to hit a gourmet store. (My 2 1/2 year-old is
sick with hayfever.)
Tara Danielle

PS I don't mind the white choc being more $ than the vanilla icing, we won't
use either, we're dark choc people :-) I'm also doing a Jack o'Lantern
bundt cake, upside down with orange icing and a stalk and a candy face, I
could use the vanilla icing for that If it's not used. It's for kids 1 - 11
years old.

"Tara & Guy" > wrote in message >...
> Hi
> One of the Halloween treat I am making for kids is ghost cookies.
> I'll either vanilla ice nutter butters and put choc chips for eyes or melt
> white chocolate, pour it over them, and stick the eyes on.
>
> I bought both. I was worried that the icing will stay messy. I need to
> individually wrap them, along with the witch hat (Hershey's kiss, orange
> icing bow on a round cookie) and candy.
>
> Any thoughts? I wanted to melt white vanilla candy, but I didn't see any at
> Super G and I don't have time to hit a gourmet store. (My 2 1/2 year-old is
> sick with hayfever.)
> Tara Danielle
>
> PS I don't mind the white choc being more $ than the vanilla icing, we won't
> use either, we're dark choc people :-) I'm also doing a Jack o'Lantern
> bundt cake, upside down with orange icing and a stalk and a candy face, I
> could use the vanilla icing for that If it's not used. It's for kids 1 - 11
> years old.

Use Royal Icing (Martha Stewart's): Use pasteurized eggs instead of
worrying about raw eggs and youngsters. This icing works great -
dries fairly hard and smooth.

Royal Icing

Makes about 2 1/2 cups


2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
Juice of 1 lemon

1. Beat the whites until stiff but not dry. Add sugar and lemon
juice; beat for 1 minute more. If icing is too thick, add more egg
whites; if it is too thin, add more sugar. The icing may be stored in
an airtight container in the refrigerator for up to 3 days.

Note: Raw eggs should not be used in food prepared for pregnant
women, young children, or anyone whose health is compromised.