Roll cookie dough out to 1/4" thick. Cut out shapes using Halloween cutters. Transfer cookies to baking sheet and insert stick into the bottom of each cookie. Bake 10-12 minutes, or until slightly browned. If stick is not firmly held by cookie spread a small amount of melted chocolate on back of cookie to secure stick.
Mix-up royal icing using the package instructions. After the royal icing has been mixed, divide the mixture into four containers and cover with wet towel. Add a small amount of water to each batch until it us just barely fluid, NOT watery. Color each container black, orange, a very small amount green and leave one container white. Fill a parchment cone with white, orange and black and cut small hole in each tip. Use desired color to outline cookie and quickly fill in section. After icing has hardened on each cookie you can go back and pipe details. For the bat, attach edible eyes with small dots of royal icing. Pipe fine outlines in black royal icing and immediately black sanding sugar over piping and then turn cookie upside down and shake off excess. Use the same technique with orange for the pumpkin. Use the green royal icing to pipe a stem on the pumpkin. For the ghost, use white royal icing to pipe delicate swirls all over the body of the ghost. Then add dots in orange and green, pipe a black mouth and attach edible eyes.
Finish by putting in desired vase and filling with candy corn. Use styrofoam, candy clay or playdough in base of vase to hold cookie sticks in place.
Sugar Cookie Recipe
Candy Clay Recipe