Gingerbread cutters work if you're making skeletons. You can also use 2 1/2-inch cat or bat cutters. Look for meringue powder at craft stores or in the craft section of some big-box retailers.

Ann Taylor Pittman
Recipe by Cooking Light October 2011

Gallery

Romulo Yanes; Styling: Rachel Haas

Recipe Summary

hands-on:
39 mins
total:
1 hr 51 mins
Yield:
Serves 40 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare cookies, place the first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add 1 teaspoon vanilla and egg; beat until well blended.

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  • Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, and salt, stirring with a whisk. Add the flour mixture to sugar mixture; beat at low speed just until flour is incorporated.

  • Place half of dough between two sheets of plastic wrap; roll to a 1/4-inch thickness. Repeat procedure with remaining dough. Place dough (still wrapped in plastic wrap) on a baking sheet. Chill 45 minutes or until firm.

  • Preheat oven to 375°.

  • Cut dough with a 2 1/2- to 3-inch cutter to form 40 cookies (reroll scraps as necessary). Arrange 20 cookies on a baking sheet lined with parchment paper (keep remaining cookies chilled). Bake at 375° for 9 minutes or until set. Cool on pan on a wire rack 5 minutes; remove cookies from pan. Cool completely on wire rack. Repeat procedure with remaining dough.

  • To prepare icing, combine 1 tablespoon water and meringue powder in a medium bowl, stirring with a whisk until smooth. Add milk and 1/4 teaspoon vanilla. Add powdered sugar, stirring until smooth. Spoon icing into a small zip-top plastic bag. Snip a tiny hole in one bottom corner of bag; pipe designs on cookies.

Nutrition Facts

118 calories; fat 6.1g; saturated fat 1.7g; mono fat 2.4g; poly fat 0.9g; protein 1.2g; carbohydrates 16.7g; fiber 0.6g; cholesterol 11mg; iron 0.6mg; sodium 48mg; calcium 4mg.