2019-10-01_Good_Housekeeping_UserUpload.Net

BLACK COCOA COOKIES M V O

Active 30 min. | Total 55 min.

2 cups all-purpose flour

1⁄4cup unsweetened cocoa

1⁄4cup unsweetened black cocoa

(we like King Arthur)

1⁄2tsp baking soda

1⁄4tsp kosher salt

3⁄4cup unsalted butter, at room temp

3⁄4cup sugar

1large egg

2 tsp pure vanilla extract

1. In medium bowl, whisk together flour,
   cocoas, baking soda and salt.


2. Using electric mixer, beat butter and
   sugar in large bowl until fluffy, about 3 min.
   Beat in egg, then vanilla. Reduce speed
   to low and gradually add flour mixture,
   mixing until incorporated.


3. Shape dough into 2 disks and roll each
   between 2 sheets of parchment or waxed
   paper to 1⁄8 in. thick. Chill until firm, 30
   min. in refrigerator or 15 min. in freezer.


4. Heat oven to 350°F. Line baking
   sheets with parchment paper. Using
   cocoa-dusted cutters, cut out cookies.
   Place on prepared sheets. Reroll,
   chill and cut scraps.


5. Bake, rotating baking sheets halfway
   through, until cookies are just set around
   edges, 10 to 12 min. Let cool on sheets
   5 min. before transferring to wire racks to
   cool completely.
   MAKES 3 DOZEN Each cookie about 80 cal,
   4 g fat (2.5 g sat), 1 g pro, 35 mg sodium, 10 g
   carb, 0 g fiber

THE WORKBOOK

KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

GRAVEYARD CUPCAKES M V O

1. Bake chocolate cupcakes and let cool.
   Frost with Chocolate Buttercream
   (recipe, p. 105), then gently press in crushed
   chocolate cookies (we used Famous
   Wafers) for “dirt.”


2. Using white Royal Icing (recipe, left) on
   chocolate cookies and black-tinted Royal
   Icing on vanilla cookies (we used chocolate-
   covered grahams and Milanos), pipe dates
   or “RIP” on cookies to make gravestones.

BASIC SUGAR COOKIES M V O

Active 25 min. | Total 40 min.

2 3⁄4 cups all-purpose flour

1⁄2tsp baking powder

1⁄4tsp kosher salt

1 cup unsalted butter, at room temp

3⁄4cup sugar

1large egg

1 1⁄2tsp pure vanilla extract

1. In large bowl, whisk together flour,
   baking powder and salt.


2. Using electric mixer, beat butter and
   sugar until light and fluffy, about 3 min.
   Beat in egg and then vanilla.


3. Reduce mixer speed to low and gradually
   add flour mixture, until just incorporated.
   Shape dough into 4 disks and roll each
   between 2 sheets waxed or parchment
   paper to 1⁄8 in. thick. Chill until firm, 30 min.
   in refrigerator or 15 min. in freezer.


4. Heat oven to 350°F. Line baking sheets
   with parchment. Using floured cookie cut-
   ters, cut out cookies. Place on prepared
   sheets. Reroll, chill and cut scraps.


5. Bake, rotating positions of pans halfway
   through, until cookies are light golden
   around edges, 10 to 12 min. Let cool on
   sheets 5 min. before transferring to racks
   to cool completely.

106 GH OCTOBER 2019

BAT SANDWICH COOKIES M V O

Black Cocoa Cookies (recipe, left)

Royal Icing (recipe, below)

Black sanding sugar

Vanilla Buttercream (recipe, p. 105)

1. Prepare cookie dough. Use cocoa-coated
   bat cutters to cut out bats. Bake as directed
   and let cool completely.


2. Use black-tinted Royal Icing to decorate
   bottom halves of half of cookies and sprin-
   kle with sanding sugar. Sandwich pairs of
   cookies together with Vanilla Buttercream.

BLACK CAT COOKIES M V O

Basic Sugar Cookies (recipe, right)

Black Cocoa Cookies (recipe, left)

Royal Icing (recipe, below)

Vodka, silver and black luster dust

1. Prepare cookie doughs. Use flour-
   coated circle cutters to cut out circles
   from sugar cookie dough and cocoa-coated
   cat cutters to cut out cats from black
   cocoa cookie dough. Bake as directed
   and let cool completely.


2. Use Royal Icing to decorate sugar cook-
   ies and attach cat cookies on top. Mix a
   small amount of vodka with silver luster
   dust and use a paintbrush to paint on white
   part of cookie. Repeat with black luster
   dust and paint on bats.

BABY BAT AND

SKELETON COOKIES M V O

Black Cocoa Cookies (recipe, left)

Royal Icing (recipe, below)

1. Prepare cookie dough. Use cocoa-coated
   cutters to cut out bats and gingerbread
   men from cookie dough. Bake as directed
   and let cool completely.


2. Prepare Royal Icing and tint as desired.
   Transfer to piping bag fitted with small
   round tip, then pipe bones onto each skel-
   eton and eyes onto each bat and let dry.

ROYAL ICING

1. Using an electric mixer, beat 3 large
   egg whites and 1⁄2 tsp cream of tartar on
   medium-high speed until foamy.


2. Reduce speed to low and gradually add
   1 lb confectioners’ sugar, beating until just
   incorporated. Increase speed to high and
   beat until medium-stiff glossy peaks form,
   5 to 7 min.

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