Hu Tao Ice Cream Sandwiches

1: Make a ghost template using parchment paper (3-inch height by 2-inch width).

2: Prepare the ice cream: Place 1 to 2 scoops of ice cream into a piece of saran wrap and shape into your ghost template. Repeat 3 more times to make 4 ghost ice creams. Place in the freezer.

3: Start the cookie recipe: Mix butter and sugar until pale and thickened with a hand mixer with a beater attachment, around 3-4 minutes on medium speed.

4: Add egg and vanilla, and mix until fluffed and doubled in volume, around 5-6 minutes on medium-high speed.

5: Add all purpose flour, baking powder, and a pinch of salt, and mix until incorporated (do not over mix), mix on medium speed around 3 minutes.

6: Roll the dough out on 2 pieces of parchment paper with a rolling pin, and freeze until solid, around 30 minutes.

7: Cut out 8 ghost shapes using your ghost template and a heart in the middle (for 4 of them). Place them on separate pieces of parchment paper.

8: Place all the ghost cookies on a plate or a tray and freeze until solid.

9: Once solid, bake at 350°F for 9 minutes, or until the edges are slightly golden.

10: Let cool before icing.

11: Make the icing by combining the icing ingredients. Make black and red icing. Add icing to separate piping bags with a fitted #2 Wilton tip (or cut a very small hole).

12: Pipe the outline and face using the icing.

13: Add the prepared ice cream on top of the base cookie, then top with the heart-hole cookie.

14: Optional: clean the ice cream edges by scraping the sides with a spatula or a knife.

15: Place in the freezer so the cookie softens, and enjoy.