These frightful but delightful little monsters will steal the show this Halloween.
- Portion size 32 servings
- Credits : Canadian Living Magazine
Ingredients
Cocoa Sugar Cookie Dough:
Icing:
Method
Cocoa Sugar Cookie Dough: In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture in 2 additions to make smooth dough. Makes 1 batch.
Icing: In bowl, mix icing sugar with milk, adding up to 1/4 cup (50 mL) more sugar as needed to make smooth icing that holds its shape when piped. Cover with
damp towel to prevent drying out. Makes about 1 cup (250 mL).
Divide dough in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour.
On lightly floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) gingerbread man cutter, cut out shapes, re-rolling and cutting scraps. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze until firm, about 15 minutes, or refrigerate for 30 minutes.
Bake in 350°F (180°C) oven until firm to the touch and edges begin to darken, 18 to 22 minutes. Transfer to racks and let cool.
Using piping bag fitted with small plain tip, or paper piping cone, pipe icing onto cookies to resemble skeletons. Let harden, about 1 hour. (Make-ahead: Store in airtight container for up to 3 days.) Makes 32 cookies.
Nutritional facts Per cookie: about
- Sodium 56 mg
- Protein 1 g
- Calories 136.0
- Total fat 5 g
- Potassium 38 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 23 g
%RDI
- Iron 4.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 4.0
