Now that I have said what was needed to be said I would like to present to you Chocolate Bat Cookies! So these were an impulse bake. The Betty Crocker Two Holidays: One Packed Cookbook magazine was on my bed (because someone keeps forgetting to help build my second bookshelf *cough*) and I’m like, you know what it’s October and I think it’s time to start baking Halloween goodies. So I flipped through the magazine and I came upon the chocolate bat cookies. I had seen them before and I said I would make them and by golly I did! They were really fun and I had to make a few adjustments to the decorating part but I don’t care. I’m not sure what to call them. They kind of have the consistency of shortbread but it tasted better than the chocolate shortbread that I made last year for Christmas, either way they were pretty good. 3.5/5
the dough was kind of hard to work with but they still turned out pretty
finished product and they taste pretty good too.
Chocolate Bat Cookies
from the Betty Crocker Two Holidays: One Packed Cookbook magazine
makes about 4 dozen cookies (I got 45 cookies)
3/4 cup butter, softened
1 1/3 cups granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups Gold Medal all-purpose flour (I used Pillsbury so I don't think it makes a difference)
3/4 cups unsweetened baking cocoa
1/8 tsp salt
2 tbsp red cinnamon candies (96 candies) (omited)
black decorator sugar cookies (omited)
colorful decorater gel
- In a large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer on medium speed. Stir in flour cocoa and salt. Divide dough in half and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
- heat oven to 375 degrees F. on lightly floured surface, roll one prtion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut with 4 1/2 inch bat-shaped cookie cutter (I used bat, pumpkin and ghost). Place two red cinnamon candies on each cookie for eyes. Sprinkle with sugar crystals. On ungreased baking sheet, place cookies about 1 inch apart.
- Bake 8-10 (8.5 minutes was good enough for me) or until edges are set. Cool 1 minute and transfer onto cooling rack.
- I omited the candies and sugar crystals and baked the cookies then once they were cooled I decorated them with a colorful gel type thing
amount per serving (1 cookie):
Calories 71.9 Total Fat 3.3 g Saturated Fat 1.9 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.9 g Cholesterol 13.0 mg Sodium 3.5 mg Potassium 2.6 mg Total Carbohydrate 9.8 g Dietary Fiber 0.4 g Sugars 6.1 g Protein 0.8 g