Jeepers Creepers Cookie

1 cup (2 sticks) butter, softened

1½ cups sugar

1 egg

1½ teaspoons pure vanilla extract

2¾ cups all-purpose flour

1 teaspoon salt

12 ounces white fondant (from a 24 ounce package)

8 ounces (half a can) prepared frosting

Green food coloring

1 sheet black fondant (sold at craft stores)

Heat oven to 350 degrees. Lightly coat a sheet pan with nonstick spray.

In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well.

In a medium bowl, combine flour and salt; add to butter mixture. Beat at low until incorporated, then at a higher speed until well blended.

Gently press dough onto baking sheet as evenly as possible; it does not have to spread the entire length of the pan.

Bake 15-20 minutes or until it just starts to turn light brown around edges. Do not let it get too crisp. Cool in pan 5 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid and cut into a 10-by-10-inch square.

Break off fondant in three or four chunks. Add varying amounts of green coloring to each chunk and knead the fondant like clay until it's uniform in color.

Dust a clean work surface with powdered sugar and roll the fondant into thin sheets. With a knife, cut out 2-by-2-inch or 2½-by-2½-inch squares. Set squares on waxed paper and cover with wax paper while making the rest. Depending on the size of the square you'll need 16 to 25 pieces.

Put a few drops of green coloring in the frosting and stir until well combined. Spread a thin layer of frosting on the cookie. This will “glue” the fondant to the cookie. Randomly arrange the pixels on the cookie.

With a sharp knife, cut out two 2-by-2-inch squares from the black fondant sheet; spread a dab of frosting on the back and place for Creeper's eyes. Cut out the mouth shape and “glue” it in place.

Admire your work, then eat it.

Serves 16 to 25.

Jerome Gabriel