Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.

Add all 4 eggs at one time. Continue to mix.

Add the vanilla.  Continue mixing.

Sift the four, baking powder, and salt together.

Add the dry mixture to the wet mixture.

Continue mixing to make sure all ingredients are thoroughly blended.

Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.

Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.

Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.

Roll the dough out on the cutting board and using then ghost cookie cutter begin to make your cookies.

Line the cookie sheet with parchment paper. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.

Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring). If icing is  not stiff enough add 1/4 C powder sugar.

Spoon 4 TBSP of icing into the first bowl, add several drops of green gel food coloring. Mix  well.

Spoon 4 TBSP of icing into the second bowl, add several drops of black gel food coloring.Mix well.

Spoon 4 TBSP of icing into the third bowl, add several drops of golden yellow gel food coloring. Mixing well.

Spoon 4 TBSP of icing into a fourth bowl, add several drops of purple gel food coloring.  Mixing well.

Spoon the remaining icing into a fifth bowl, keep that icing white.

Spoon each of the icings into separate frosting bags with #5 tips.

Outline each of the ghost  cookies in white icing then fill in the  cookies in with the white* thinner  icing.  Allow the outlining  to dry for about 30 seconds before filling in the cookie.

Squeeze the majority of the icing into a bowl then add 1 tsp of water to this and mix it in. -Leave a small amount of the icing in the frosting bag for later use on the cookies. Allow the cookies to dry for a few hours.

With the completion of outlining and filling in each ghost cookie in white begin adding the extra touches to the ghost.

Add five green dots to the head of the ghost. Allow 30 seconds for the green to dry before adding more icing.

Next add the eyes and nose in black icing by making small dots. Allow 30 seconds for the eyes and nose to dry.

On to the hands add two golden yellow dots on each hand. Allow 30 seconds for the golden yellow dots on the hands to dry.

The last addition is to add eight purple dots going from larger to smaller dots from the edge of the bottom of the ghost up the side of the ghost.

Allow the completion cookie between 2-3 hours to dry.