Dulce De Leche Bat Cookies

By kmad

Ingredients

• 3/4 cup all-purpose flour, plus more for dusting
• 1/4 cup unsweetened Dutch-process cocoa
• 3/4 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 2 tablespoons unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg plus 1 large egg yolk
• 4 ounces semisweet chocolate, melted and cooled
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 2 tablespoons dulce de leche

Details

Servings 18
Adapted from marthastewart.com

Preparation

Step 1

1.Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
2.On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
3.Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.