Happy Halloween!

Happy Halloween everyone! This is my last Halloween cookie recipe for the month of October, before we jump into November. And they are Ghostly Chocolate Cats and Bat cookies:

Look at the kitty! It's so cute I could just eat it up!

Even this little bat brings a smile to my face! It sort of looks like a batarang from the old 1960's Batman cartoon. I wonder if I could throw it at someone....

This cookie was a perfect addition for my Halloween grab bags. They're like sugar cookies, but made with unsweetened cocoa powder. I got this recipe from Martha Stewart's website, the instructions were easy to follow and it yields a lot. At first I was worries about the texture of the dough, but after I let it firm up in the refrigerator it was easier to work with. You can dot the eyes with whatever you like. I melted some white chocolate chip and dotted them on. The recipe say you can stick pieces of candy in them before they cool down. These cookies are really good with a glass of milk or a steamy cup of coffee. They're chocolately, crunchy, and crisp! My friends really loved them and I think you will too. Here is the recipe:

Ghostly Bat and Cat Cookies

Ingredients
1 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.

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

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

4. 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 inch apart.

5. Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.

If you would like to see the recipe on Martha Stewart's site click the link below:
http://www.marthastewart.com/315407/ghostly-bat-and-cat-cookies