Dulce De Leche Bat Cookies
You will need an aspic cutter set to make the bat shape.
Photography: Victor Schrager
Martha Stewart Living, October 2007
- 3/4 cup all-purpose flour, plus more for dusting
- 1/4 cup unsweetened Dutch-process cocoa
- 3/4 teaspoon coarse salt
- 1/4 teaspoon baking powder
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg
- 1 large egg yolk
- 4 ounces semisweet chocolate, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1/4 cup plus 2 tablespoons dulce de leche (<a href=" http://www.igourmet.com" target="_blank">igourmet.com</a>)
- Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
- On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
- Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.
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