|
Enjoy this recipe from Best-Ever Cookies, Brownies & Bars.
Submitted by: Kay Marone from Des Moines, IA
1 c. butter, softened
2 c. sugar
2 eggs, beaten
1 T. vanilla extract
3 c. all-purpose flour
1 c. baking cocoa
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
48 pieces candy corn
24 red cinnamon candies
In a bowl, combine butter and sugar. Beat in eggs and vanilla; set aside. In a separate bowl, combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture. Form dough into 1-1/2 inch balls. Place on lightly greased baking sheets, 3 inches apart. Flatten balls with the bottom of a glass dipped in sugar. Pinch tops of cookies to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees for 7 to 8 minutes, until almost set. Remove from oven; immediately press on candy corn for eyes and cinnamon candies for noses. Remove to wire racks to cool. Makes 2 dozen. | |
|
|
In a bowl, combine butter and sugar. Beat in eggs and vanilla; set aside. In a separate bowl, combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture. Form dough into 1-1/2 inch balls. Place on lightly greased baking sheets, 3 inches apart. Flatten balls with the bottom of a glass dipped in sugar. Pinch tops of cookies to form ears. For whiskers, press a fork twice into each cookie. Bake at 350 degrees for 7 to 8 minutes, until almost set. Remove from oven; immediately press on candy corn for eyes and cinnamon candies for noses. Remove to wire racks to cool. Makes 2 dozen. |
|
|