Halloween Bat Sugar Cookies

Halloween Bat Sugar Cookies

Thin, crisp, buttery cookies made with brown sugar.

YIELDS

3 to 4 dozen cookies

INGREDIENTS

Cookies

  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup firmly packed Domino® Light Brown Sugar
  • 3/4 cup Domino® Granulated Sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt

Icing

  • 3 3/4 cups (1-lb pkg.) Domino® Confectioners Sugar
  • 3 tablespoons meringue powder
  • 6 tablespoons warm water
  • purple food coloring
  • 1 tube black decorator gel icing

INSTRUCTIONS

Cookies

Beat butter and sugars together in large mixing bowl until light and fluffy. Add eggs, milk and vanilla; mix well. Stir together flour, baking powder and salt in small bowl; gradually add to sugar mixture. Cover and refrigerate dough for 3 to 4 hours, until chilled.

Preheat oven to 375°F. Prepare ungreased cookie sheets.

On well-floured surface, roll out half of dough at a time, to 1/8 inch thickness. Cut out cookies using bat-shaped cookie cutters.

Bake on prepared cookie sheets for 8 to 10 minutes, or until lightly browned at edges. Cool completely.

Icing

In a bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder and warm water until stiff peaks form, about 5 to 7 minutes. If icing is too thick, add a couple of drops of water. If icing is too thin, add additional confectioners' sugar; continue beating until desired consistency. Divide icing in half.

In small bowl, cover half of icing with plastic wrap to keep from drying out; set aside. Tint remaining icing with purple food coloring. Frost the "bats" with the purple frosting, and in a pastry bag with a fine tip, use the untinted frosting for the eyes. Use the black decorator gel icing as pictured to complete the "bats."

QUICK TIP

Meringue powder is available in specialty stores wherever cake-decorating equipment is sold.

Use icing immediately. Keep covered with a damp cloth or plastic wrap to prevent drying.