• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

SUGAR COOKIE DOUGH PREPARATION

• In your mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.
  14.65 oz all-purpose flour, 1/2 Tbsp baking powder, 1/2 tsp sea salt
  
• Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. NOTE: Scrap the bowl down when necessary.
  7.95 oz butter, 7.05 oz granulated sugar, 1 tsp vanilla bean paste
  
• Add the egg. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.
  1 egg
  
• Bring back the speed to the Lowest setting and gradually add the dry ingredients. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). NOTE: Scrap the bowl down when necessary.
  

ASSEMBLY

• Preheat oven to 350F/180C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
• Transfer your dough directly onto your workstation.
• Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using your favorite heart cookie cutter and slice them in halves.
  
• Place your cookies directly onto your prepared baking tray, well apart. Using an offset spatula, round the top into an oval and the tip pushed into a curved ghost tail.
  

BAKE!

• Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet, while preparing the royal icing.

ROYAL ICING PREPARATION

• NOTE: For this recipe you will only use 1/2 of the prepared royal icing.
• Beat the egg white large bowl with mixer at high speed until foamy. Gradually add the powdered sugar and continue to beat at high speed until thickened. Slowly add the spring water until desired consistency.
  6.35 oz powdered sugar, 1 Tbsp water, Food Colorant, 1 egg white
  
• Add 2 Tablespoons of Royal Icing in a small bowl and combine with the black food colorant. Set aside the black and white icing into their respective pipping bags.
  

ASSEMBLY

• Once the cookies have cooled down, snip the tip of the white icing bag and pipe the outline of each cookie. Then snip a bit more to fill each cookie completely. NOTE: You can use a cake tester the fill up the gaps.
  
• Finally, snip the tip of the black icing bag and pipe 2 small dots to create each eyes ; and an oval for the mouth.
  
• Let your Broken-Hearted Ghosts Cookies sit out to air dry for 24 hours to set. Then, slide them onto a serving plate. Enjoy! "BONE" Appétit & Happy Halloween!

  NOTE: These cookies are best when stored in a metal tin box, layered in one level, up to 3 days.