Molasses Cutout Cookies
You will need an aspic cutter set to make these cookies. You also can use the pumpkin instructions below for the Dulce de Leche Bat Cookies.
- Yield: Makes 34
Source: Martha Stewart Living, October 2007
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup packed dark-brown sugar
- 1 large egg
- 2 tablespoons unsulfured molasses
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
- 1/4 cup plus 2 tablespoons dulce de leche or apricot jam
Whisk flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in egg, molasses, honey, and vanilla. Reduce speed. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
Preheat oven to 350 degrees. On floured parchment, roll dough to 1/8 inch thick. Cut 68 rounds with a 2-inch cutter. Place on parchment-lined baking sheets.
For bat design: Using an aspic cutter set, cut a triangle, point side up, in center of half the cookies. Use the half-moon cutter to make a wing on either side of the triangle. Refrigerate for 30 minutes. For pumpkin design: Using an aspic cutter set, cut two triangles, point side up, in half the cookies for eyes. Use the half-moon cutter to make a mouth below. Refrigerate for 30 minutes.
Bake 7 minutes. Remove sheets from oven and tap them firmly on counter. Bake until lightly browned, about 7 minutes more. Let cool completely. Top each whole cookie with 1 teaspoon dulce de leche or jam and a cutout cookie.