Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

She loved dumping sprinkles on them.

He also has a frosting recipe, but I took the Sandra Lee method and used store bought.  I know, I’m a cheater.  One fun thing we did two Halloweens ago was have a contest with some friends of ours using this recipe.  I actually posted this picture on Facebook and people voted.  We used all the toppings we had at that moment and used orange Halloween store bought icing.  Left to right, 1-4, which is your favorite?!?!  We had a lot of fun as adults while we watch the little ones eat and trade candy!

Our cookies from Halloween 2010.

Now, get your ghost cookie cutter and make them!  It’s so fun!