Halloween Ghost Cookies

In a large bowl, cream together the softened butter and 1 1/2 cups of confectioners' sugar using an electric mixer until light and fluffy. (5 minutes)

Beat in the egg and 1 teaspoon of vanilla extract until well combined. (2 minutes)

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. (2 minutes)

Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Do not overmix. (3 minutes)

Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to prevent spreading during baking. (60 minutes)

Preheat oven to 400 degrees F (200 degrees C). (10 minutes)

Lightly flour a clean work surface. Roll out the chilled dough to about 1/4 inch thickness. Use a tulip-shaped cookie cutter (or freehand ghost shapes) to cut out cookies. If using a tulip cutter, remove the stem portion with a knife to create a rounded ghost shape. (15 minutes)

Place the cut-out cookies onto ungreased baking sheets. (5 minutes)

Bake in the preheated oven for 6 to 8 minutes, or until the edges are lightly golden brown. (8 minutes)

Carefully remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely. (15 minutes)

While the cookies cool, prepare the icing: In a small bowl, whisk together the remaining 1 cup of confectioners' sugar and 2 teaspoons of milk until smooth. (5 minutes)

Stir in the corn syrup and 1/4 teaspoon of vanilla extract until the icing is glossy. Add more milk, a teaspoon at a time, if the icing is too thick, or more corn syrup if it is too thin. (3 minutes)

Transfer the icing to a piping bag fitted with a small round tip. Pipe the icing around the edges of each cookie to create a border, then fill in the center completely. (20 minutes)

While the icing is still wet, gently press two miniature chocolate chips into the icing on each cookie to create the eyes. (10 minutes)

Let the iced cookies stand until the icing is completely dry and set, about 1 hour. (60 minutes)