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Photo: Jonny Valiant; Styling: Jan Gautro Photo by: Photo: Jonny Valiant; Styling: Jan Gautro

Cocoa-Cinnamon Bat Cookies

Cookies get a new theme thanks to a bat-shaped cookie cutter and a little work with royal icing. If you make your bats all white, use mini chocolate chips to make the eyes.

Coastal Living OCTOBER 2011

  • Yield: Makes about 2 dozen (8-inch) cookies

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 medium egg
  • 2 1/4 cups all-purpose flour

Preparation

1. Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

2. Combine flour and next 3 ingredients in a medium bowl; gradually add to butter mixture, beating just until blended. Shape dough into a disk. Cover and chill 10 minutes.

3. Place dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with an 8-inch bat-shaped cookie cutter. Place cookies 2 inches apart on lightly greased baking sheets.

4. Bake 15 to 17 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely. Pipe Royal Icing or prepared frosting onto cookies to outline; pipe two dots for eyes.

Note: To completely ice bat cookies, first pipe icing or frosting to outline. Add water to remaining icing, 1 teaspoon at a time, until mixture is the consistency of white glue. Pipe into center of cookies to fill in body. Let stand, uncovered, until completely dry.

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Cocoa-Cinnamon Bat Cookies recipe

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