Halloween Boo Bats
Courtesy of California Raisin Marketing Board
Ingredients
- 1 Cup all-purpose flour
- 2 Tablespoons powdered sugar
- 1 Teaspoon baking powder
- 6 Tablespoons cold salted butter, cut in small pieces
- 1 Cup California raisins, chopped fine
- 2 Teaspoons vanilla extract
- 1 egg
- Pinch of salt
- 1 Cup coarse-grain sparkling white sugar
- California raisins and mini candies (Mini M&Ms recommended) for decorations
- 3 Ounces semi-sweet chocolate
Further informations
Yield: 16 bats | Serves: 16
Nutrition Facts Per Serving
Calories 150 (Calories from Fat 41%); Total Fat 7 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 25; Sodium 35; Potassium 124; Total Carbohydrate 20; Dietary Fiber <1; Sugars 11; Protein 2; Calcium 28; Iron 1.
Directions
-
1
Measure flour, sugar and baking powder into bowl for food processor with steel blade, and pulse a couple of times to combine. Then, add cold butter and pulse until crumbly. (If mixing by hand, see step below)
-
2
To mix by hand, measure flour, sugar and baking powder into mixing bowl, and whisk together well. Add butter, several cubes at a time, and work it into dry ingredients with your fingers or fork until crumbly. Add vanilla and ice water, a little at a time, and toss until flour is moistened and holds together.
-
3
Finally, add vanilla and ice water, a little at a time, and pulse until dough comes together and cleans sides of bowl. Knead in chopped raisins. Divide dough into 2 equal pieces, wrap in plastic wrap or wax paper, and chill for 30 minutes.
-
4
Preheat oven to 350°F. Line baking sheets with parchment; set aside.
-
5
One piece at a time, place dough on lightly floured work surface, and roll into 10×12-inch rectangle about 3/8-inch thick. With bat-shaped cookie cutter, cut into 16 cookies. Arrange on cookie sheet close together. Beat egg with pinch of salt and brush lightly onto cookies and sprinkle with coarse sugar.
-
6
Bake at 350°F for 10 to 12 minutes until golden. Remove to wire.
-
7
When cookies have cooled, melt semisweet chocolate and use a small amount to attach raisins for ears and candies as eyes. Cool completely and store in airtight container.
