Melted butterscotch candy fills the cutouts in these spooky chocolate cookies.
- Total Time:
- Yield: Makes about 18 cookies
Photography: Aaron Dyer
Source: Martha Stewart Living, October 2016
- 3 cups unbleached all-purpose flour, plus more for dusting
- 1 1/4 cups unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 3 sticks unsalted butter, room temperature
- 3 cups sifted confectioners' sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 18 hard butterscotch candies, very finely crushed
Whisk together flour, cocoa powder, and salt. Beat butter with sugar on medium-high speed until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low; gradually add flour mixture. Divide dough in half; form each half into a disk and wrap each in plastic. Refrigerate until firm but still pliable, about 1 hour.
Preheat oven to 350 degrees. Working with one disk at a time on lightly floured parchment, roll out dough 1/4 inch thick. Brush off excess flour; transfer dough on parchment to a baking sheet and freeze until firm, about 15 minutes. Cut into 4 1/2-inch pumpkin shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets; cut faces with the tip of a sharp paring knife. (If dough starts getting too soft, freeze 10 minutes.) Freeze until firm, about 15 minutes. Bake, rotating once, until just set, 12 minutes. Remove from oven; fill cutouts with crushed candy. Bake again until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.