I have stumbled across so many cute and awesome Halloween goodies this year that I've been overwhelmed and admittedly at times a bit in over my head. And now we're only four days out from Halloween and trick-or-treating and I am realizing that I haven't even finished up the kids' costumes yet! Yikes!
But today we caught a little break. Okinawa is currently under Typhoon Chaba - a category 4 storm which is blowing like crazy and keeping us all indoors. This has given me some time to hang out with the kids, finish up some of my treat-making (and brainstorm the treat-making yet to come), and make another extra pair of Halloween bentos.
Last night I was up late icing my Skellie-Men cookies. I am SO thrilled with how they turned out. When I got the first little man iced I literally squealed and ran to show him to my husband. Today I have a tray full of Skellie-Men, ghosts, skulls, and Skellie-Bats. I still have half a batch of dough in the fridge that I'm planning to make pumpkins out of, but we're all about baby steps here. Plus, I keep adding more projects to my list, so I am kind of having a hard time keeping up with... myself.
Anyways, these cookies are pretty much the coolest thing I've ever made, I think. ;)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup margarine, softened
- 1 1/4 cups white sugar
- 1 whole egg plus 1 egg yolk
- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the margarine and sugar until smooth. Beat in the eggs. Gradually stir in the sifted ingredients to form a soft dough. Divide the dough into two pieces, flatten and wrap in plastic wrap. Refrigerate at least two hours.
- Preheat oven to 375º F. On a lightly floured surface, roll the dough out to 1/8" thickness. (I dusted the top of the dough and the rolling pin with cocoa powder before rolling it out.) Cut into desired shapes with cookie cutters. (We used a mini gingerbread man, mini bat, mini ghost and mini skull.) This dough is sticky so be sure to add more flour and/or cocoa powder to the rolling surface as neded. Place the cookies 1 1/2" apart on cookie sheets.
- Bake for 8-10 minutes in the preheated oven (for mini cutters, 8 minutes was plenty to produce a crisp cookie). Allow cookies to cool on baking sheet for five minutes before transferring to wire racks to cool completely.
- Ice as desired. I used CakeMate's Easy Squeeze bags and tips.
I shared this post at MySweetCreations for Sweet Sunday.