|
Ingredients
1 pkg (2.75 oz) Archway Dutch Cocoa Cookies (5 cookies)
12 oz each) vanilla frosting
Orange and black paste or gel food color
White sprinkles (jimmies) or nonpareils, for eyes
Cooking Instructions
Put 8 cookies on a sheet of wax paper on a small baking sheet. Using 3-in. and 2-in. bat-shape cookie cutters, cut out 8 of each size from remaining 7 cookies (eat or discard scraps). Place bat cookies on wire rack over wax paper.
Spoon 1/2 of 1 can frosting into a microwave-safe bowl; tint pale orange. Microwave on high 5 to 10 seconds, stirring once, just until thinned. Dip 8 uncut cookies, 1 at a time, in orange frosting, rocking cookie forward and back, to create an orange crescent moon, letting excess frosting drip back into bowl. Refrigerate to set.
Scrape remaining 1/2 can frosting into a small glass measure. Microwave about 5 seconds, stirring once, just until thinned and spreadable. With small spatula, fill in remaining cookie with vanilla frosting, leaving a 1/4-in. line of unfrosted cookie showing between the 2 frostings. Refrigerate to set frosting.
Spoon 3/4 of the remaining can of frosting into a microwave-safe bowl and tint black. Microwave black frosting 5 to 10 seconds, stirring once, until pourable. Spoon over bat cookies to cover. Add sprinkles for eyes. Refrigerate to set.
To assemble: Spread undersides of a large and a small bat cookie with some remaining frosting. Using photo (page 119) as a guide, attach to moon cookie. Refrigerate until serving.
|
