I refuse to buy sweets for trick or treaters on Halloween night so I make something instead. This year was ghost biscuits from a very simple recipe from Marian Keyes' Saved by Cake (Penguin, 2012).

200g butter or non-dairy spread
200g caster sugar (or any fine granulated sugar)
2 tsp vanilla paste or extract or 1 vanilla pod
1 egg
400g flour of choice

300g icing sugar
lemon juice 

giant black cachous

In a large bowl beat the butter and sugar together until pale and fluffy. Mix in vanilla and egg. Sieve in flour and mix until a soft dough forms. Divide dough half, wrap each half in a plastic bag and refrigerate for at least an hour.
Preheat oven to 180C. Line 2 trays with baking paper.
Roll out dough to about 5mm thick on a well floured surface, or in between 2 sheets of baking paper. Cut out shapes using your cookie cutter of choice and place on our baking trays about 2cm apart.
Bake for 9 to 12 minutes depending on how thick and large your biscuits are. The biscuits should be set and the underside  lightly golden brown.
Remove from the oven, then leave to cool for a few minutes before transferring them to a wire rack to cool completely.
For the icing, in a shallow bowl mix the icing sugar with enough lemon juice to form a spreadable icing. At this stage you can divide up the icing into separate bowls and colour with a few drops of food colouring if you wish.
Place each biscuit face side down into the bowl of icing then tilt side to side to let the excess drop off, or take a smooth palette knife and spread icing on evenly. Decorate immediately with any sprinkles or glitter you desire. In my case I just had to add 2 black cachous for ghost eyes.