Halloween Cookies

By Mrs_imUnLawson

Cute little bats and cats are made from this traditional chocolate rolled cookie recipe. They are fun themselves, or use them to decorate a cake or cup cakes.

Ingredients

• 1 1/2 cup all-purpose flour, plus more for rolling and cutting
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, room temperature, 1 1/2 sticks
• 1 cup sugar
• 1 large egg
• Halloween small candies or sprinkles, for decorating (optional)

Details

Servings 36
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350°F.

In medium bowl, whisk together flour, cocoa, and salt; set aside.

In a large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed mix in the flour mixture.

Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap each disk in plastic; chill until firm, at least 45 minutes and up to 2 days.

On a lightly floured sheet of wax paper, using a floured rolling pin, roll dough 1/4"thick
(if dough becomes too soft to work with, refrigerate for a few minutes).

Using 2 to 3 inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking. Place on a baking sheet, spacing them 1" apart.

Bake until surface is dry to the touch, about 10 to 15 minutes. If decorating, press candies into dough halfway through baking.

Cool cookies 1 to 2 minutes on baking sheet, then move to a cooling rack.