HALLOWEEN COOKIES & SCARY SKELETONS RECIPE:
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 tbs cinnamon
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter
1 1/4 cups sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
FOR ICING—
1 cup powdered sugar
1 tbs meringue powder
1 tbs water
MAKE COOKIES—Whisk flour, cocoa, cinnamon, baking soda, baking powder, and salt in a bowl. Beat butter, sugar, and brown sugar in a bowl until fluffy. Beat in egg and vanilla until creamy. Add flour mixture, beat 2 min. Divide dough in half, pat each piece into a disk, wrap, refrigerate 1 hour. *Roll out each dough disk until 1/4″ thick. Refrigerate 2 hours. Heat oven to 350 degrees. Line 2 baking sheets. Cut dough into shapes using 4 1/2″ gingerbread man cookie cutter, arrange on pans. Reroll scraps, cut out more cookies, refrigerate 15 min. Bake cookies 15 min. Let cool 10 min. on pans. MAKE ICING—Beat powdered sugar, meringue powder, and water in a bowl until smooth. Transfer to a piping bag. Pipe skulls and bones onto cookies. Let set 30 min.
