These Halloween treats are as much fun to make as they are to eat.
1/2 cup butter
3/4 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces semisweet chocolate, melted and cooled
1/2 teaspoon vanilla
1-1/3 cups all-purpose flour
1/2 cup miniature semisweet chocolate pieces
1 recipe Decorating Icing
In a medium mixing bowl beat the butter with an electric mixer on
medium to high speed about 30 seconds.
Add the sugar, baking powder, baking soda, and salt. Beat until
Beat in the egg, melted chocolate, and vanilla.
Beat in as much of the flour as you can with the mixer. Stir in
remaining flour and the chocolate pieces.
Shape dough into two 12-inch-long-rolls. Wrap rolls in waxed paper;
chill in the refrigerator at least 2 hours or up to 24 hours.
Cut dough into 1/4-inch-thick slices. Place slices 1 inch apart on
an ungreased cookie sheet.
Bake cookies in a 375 degree F oven about 7 minutes or until edges
are set. Cool on cookie sheet for 1 minute. Transfer cookies to a
wire rack; cool.
Spoon Decorating Icing into a decorating bag fitted with a writing
tip or fluted tip. Pipe icing into various size spiders or other
Halloween shapes on cookies. Let cookies stand until icing is set.
Makes 90 cookies.
1 box (1 lb.) confectioners┐ sugar
3 tablespoons meringue powder*
6 to 7 tablespoons cold water
Assorted paste food colors, optional
Combine all ingredients, except food colors, in mixing bowl. Beat at
medium speed until smooth. Increase speed to high and heat 5
minutes, until thick and smooth, adding up to 1 tablespoon more cold
water for piping consistency, if necessary.
To tint: Paste colors provide the most vibrant hues, and because
they are concentrated, you won't need to use much. Dab paste into
icing with toothpick. Mix with spoon until well blended, gradually
adding dabs of paste if necessary for desired color.
*Note: Meringue powder is available at supermarkets or specialty