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    Perfect for the holidays, these tender, chewy cookies combine the bold flavors of ginger and molasses with a delicate lemony glaze. They're even more delicious on the second day, but they may not last that long. Yield: About 5 dozen cookies Prep time: 25 minutes
Cooking time: 25 minutes
Difficulty Level: Moderate
   
 Place potatoes in large sauce pan, cover with water, and bring to boil. Reduce heat to low. Cook for about 15 minutes or until soft. Drain water and add milk, garlic, cream cheese, cheddar cheese, salt and pepper. Mash with a potato masher or beat with an electric mixer until creamy. Scoop potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright about 3 to 4 inches high. Press two similar sized black beans into each ghost's head to create eyes. Just before serving, warm the ghosts in an oven preheated to 350°F for about 5 minutes.  Calories 62; Protein 3 g; Fat 1 g; Saturated Fat 0.5 g; Cholesterol 3 mg; Sodium 23 mg; Calcium 17 mg (2% DV) |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
