Page 156 - Betty Crocker - Halloween Cookbook

Chocolate Bat Cookies

PREP TIME: 55 Minutes • START TO FINISH: 2 Hours 5 Minutes • About 4 dozen cookies

Cookies 1. In large bowl, beat butter, granulated sugar, egg and vanilla with
³ ⁄ ₄ cup butter electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa
1¹ ⁄ ₃ cups granulated sugar and salt. Divide dough in half. Flatten each portion into a disk. Wrap in
1 egg plastic wrap; refrigerate 1 hour.
1 teaspoon vanilla 2. Heat oven to 375°F. On lightly floured surface, roll one portion of
dough at a time ¹⁄₈ inch thick. (Keep remaining dough in refrigerator
1¹ ⁄ ₂ cups all-purpose flour
until ready to roll.) Cut with 4½x½-inch bat-shaped cookie cutter.
³ ⁄ ₄ cup unsweetened baking (If dough becomes too sticky to cut, refrigerate 10 minutes before
cocoa
rerolling.) Place 2 red cinnamon candies on each cookie for eyes.
¹ ⁄ ₈ teaspoon salt
Sprinkle with sugar crystals. On ungreased cookie sheet, place cookies
about 1 inch apart.
Decorations
2 tablespoons red 3. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove
cinnamon candies from cookie sheet to cooling rack.
(96 candies) 1 Cookie: Calories 70; Total Fat 3.5g (Saturated Fat 1g); Sodium 10mg; Total Carbohydrate 10g
Black decorator sugar (Dietary Fiber 0g); Protein 0g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: ½
crystals

Terrifying Tips

Outline the edges of the bat with black decorating gel for more
detail.
When shopping for black decorator sugar crystals, you might
find it labeled as black sanding sugar.

Betty Crocker Halloween Cookbook 154 • Frightful Cookies & Other Treats
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