Dulce de Leche Bat Cookies
Who doesn’t love Halloween? We all have many memories of choosing our costumes, riding sugar highs, and counting candy booty at the end of a hard night’s trick-or-treating. For your next Halloween party or simply to get yourself in the mood, this week’s blog includes a recipe adapted from Martha Stewart Living with Melt® Organic Dulce de Leche Bat Cookies – crisp chocolate cookie sandwiches with a devilishly delicious caramel center. This batch makes 18 cookies and you will need an aspic cutter set to make the bat shape.
¾ cup all-purpose flour, plus more for dusting
¼ cup unsweetened Dutch-process cocoa
½ teaspoon sea salt
¼ teaspoon baking powder
2 tablespoons Melt® Organic
¼ cup granulated sugar
¼ cup packed light-brown sugar
1 large egg
1 large egg yolk
4 ounces semisweet chocolate, melted and cooled
½ teaspoon pure vanilla extract
¼ cup plus 2 tablespoons dulce de leche (igourmet.com or make your own)
Whisk together flour, cocoa, salt, and baking powder. Beat Melt® Organic and sugars with a mixer on medium speed until pale and fluffy.
Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one “wing” on each side of the triangle. Refrigerate 30 minutes.
Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.