Recipe

Bats Across The Moon Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Who wouldn't love these cookies! I made 3 batches. Turned out great! Prep:40m Servings:8	Mountainmam
	dutch cocoa cookies

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Ingredients

1 pkg (12.75 oz) Archway Dutch Cocoa Cookies (15 cookies)

2 cans (12 oz each) vanilla frosting

Orange and black paste or gel food color

White sprinkles (jimmies) or nonpareils, for eyes

Directions

Put 8 cookies on a sheet of wax paper on a small baking sheet. Using 3-in. and 2-in. bat-shape cookie cutters, cut out 8 of each size from remaining 7 cookies (eat or discard scraps). Place bat cookies on wire rack over wax paper.

Spoon 1/2 of 1 can frosting into a microwave-safe bowl; tint pale orange. Microwave on high 5 to 10 seconds, stirring once, just until thinned. Dip 8 uncut cookies, 1 at a time, in orange frosting, rocking cookie forward and back, to create an orange crescent moon, letting excess frosting drip back into bowl. Refrigerate to set.

Scrape remaining 1/2 can frosting into a small glass measure. Microwave about 5 seconds, stirring once, just until thinned and spreadable. With small spatula, fill in remaining cookie with vanilla frosting, leaving a 1/4-in. line of unfrosted cookie showing between the 2 frostings. Refrigerate to set frosting.

Spoon 3/4 of the remaining can of frosting into a microwave-safe bowl and tint black. Microwave black frosting 5 to 10 seconds, stirring once, until pourable. Spoon over bat cookies to cover. Add sprinkles for eyes. Refrigerate to set.

To assemble: Spread undersides of a large and a small bat cookie with some remaining frosting. Refrigerate until serving.

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