• 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.

GHOST FACE SCREAM COOKIES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.

  In a mixing bowl, whisk together the all-purpose flour, baking powder and granulated sugar.

  Make a well and whisk in the egg.

  Add the milk, vegetable oil, cooled melted butter and orange blossom water. Fold into ball or until it is all incorporated. Cover and let it rise in a turned off preheated oven (100℉/37℃) for 30 minutes or at room temperature for 45 minutes.
  1 oz butter, 8.82 oz all-purpose flour, 1/2 Tbsp baking powder, 1.76 oz granulated sugar, 1 egg, 2.82 oz milk, 1.94 oz vegetable oil, 1/2 Tbsp Orange Blossom Water
  

ASSEMBLY

• Preheat oven to 350℉/180℃.

  Transfer the dough onto your workstation. Roll it into 1/3" inch |1 cm thickness. Use round cutters to cut the dough.
  
• Use a round tip to cut the eyes and face of your scream cookies.
  
• Transfer the lightly stretched cookies onto your prepared baking sheet.
  

BAKE!

• Bake for 13 minutes at 350℉/180℃. (Every oven heats differently, monitor your Cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Right out of the oven, brush the each cookie with melted butter and coat with sugar. Enjoy! "BONE" Appétit & Happy Halloween!

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

SUGAR TOPPING PREPARATION

• While the cookies are in the oven, place butter in a small sauce pan and heat on low until melted. Set aside a small bowl of sugar.
  1 oz butter, 1.76 oz granulated sugar