I followed her recipe without any changes. I did make one small mistake, I should have used my medium scoop rather than my large scoop, so I ended up with 20 cookies rather than 24. As a result, I had to cook them 15 minutes. Oh well, note to self for next time. I also didn't put sticks in them. While cute, I'm quite happy to get my fingers dirty eating them.
I am planning to have kids make this Sunday at a Halloween Craft Party. I'm going to premake and measure the dough, then each kid will smash, whisker and decorate 2 cookies. Nothing like chocolate cookies.
Sadly I do not know of a nut safe black chocolate. :( I guess I'll just need to keep looking.
Ian's cookies left, Lucy in the middle, then mine.
This made for some fun this afternoon and helped get us through a hump where they were bound to get into trouble.
RecipeGirl's Black Cat Cookies
1 cup salted butter, softened
2 cups granulated white sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
48 pieces candy corn
24 red-hot candies
Directions:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture.
3. Roll dough into 1 1/2-inch. balls and place 3-inches apart on prepared baking sheets.
4. Flatten with a glass dipped in sugar. Pinch top of cookie to form kitty cat ears. For whiskers, press a fork twice into each side of the cookie. Bake for 10-12 minutes or until cookies are set. Remove from the oven - immediately press on candy corn for eyes and red-hots for noses. Allow cookies to cool completely on the counter or cookie racks.
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