Halloween Cookies

Ingredients:

  • 1½ cups all-purpose flour, plus more for rolling and cutting out dough
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter (room temperature)
  • 1 cup sugar
  • 1 large egg
  • Small candies or sprinkles for decorating (optional)

Directions

Preheat oven to 350° F.

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

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

Divide dough in half and for two disks, each about ¾ inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to two days.

On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough ¼ inch thick. If dough becomes to soft to work with, refrigerate for a few minutes.

Using 2-3 inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them one inch apart.

Bake until surface is dry to the touch, 10-15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1-2 minutes on baking sheet; transfer to a rack to cool completely.

Serve or store in an airtight container up to three days.

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