Wednesday, October 28, 2009

Bat Cookies!!




Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies!
Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies!
Bat Cookies, Bat Cookies, Bat Cookies!


It is almost Halloween. Yippee!
I love shopping for discounted Halloween stuff, especially when the holiday grows closer because the bargains get bigger. Since every day is like Halloween in my house (sans the candy), I get a lot of use out of skull plates, eye ball bowls, cob web table cloths, bat shaped pot holders, etc. One of my favorite finds this year was a 6-pack assortment of spooky shaped cookie cutters from the Dollar Store. Yeah - 1 dollar! (Please don't tell me that some child in a China had to be forced into slavery to make these cheap, holiday items for a dollar.)
These cookies were super yummy, moist and had the most amazing raw dough taste. I'm all about raw cookie dough.


DOUGH INGREDIENTS/INSTRUCTIONS:

Using an electric mixer (I use a handheld one) beat the following until creamy:
1/2 cup non-dairy butter
3/4 cup sugar

Now add the following to your mixture:
1 1/2 tsp egg replacer mixed with 2 tbsp water
1 tsp vanilla extract

In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms:
1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)
1/2 tsp baking powder
1/4 cup baking cocoa powder (unsweetened)

Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour.

Bake at 350 degrees

Cooking time will depend on the size of the cookie. For my small bat shaped cookie cutters, it took around 6 minutes for thin ones and 8 minutes for thicker cookies.

3 comments:

Mel - BouchonFor2.com said...

These cookies are darling! I adore your recipe and your veggie blog is a wonderful read. Care to join a veggie food fight hosted by me and shesimmers.com and submit a fennel recipe? More details: http://www.bouchonfor2.com/beet-n-squash-you/

書甜 said...

good....................................................................................................

prashant said...

I adore your recipe and your veggie blog is a wonderful read.

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