Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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.

Julia Rutland
Recipe by Coastal Living October 2011

Gallery

Credit: Jonny Valiant; Styling: Jan Gautro

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement