Bittersweet Chocolate Cookies
Gingerbread cutters work if you’re making skeletons. You can also use 2 1/2-inch cat or bat cutters. Look for meringue powder at craft stores or in the craft section of some big-box retailers.
Ingredients
Cookies:
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 4.75 ounces whole-wheat flour (about 1 cup)
- 3/4 cup unsweetened dark cocoa (such as Hershey’s Special Dark)
- 1/2 teaspoon salt
Icing:
- 1 tablespoon water
- 1 teaspoon meringue powder
- 1 tablespoon 2% reduced-fat milk
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar
Direction
Step 1
To prepare cookies, place the first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add 1 teaspoon vanilla and egg; beat until well blended.
Step 2
Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, and salt, stirring with a whisk. Add the flour mixture to sugar mixture; beat at low speed just until flour is incorporated.
Step 3
Place half of dough between two sheets of plastic wrap; roll to a 1/4-inch thickness. Repeat procedure with remaining dough. Place dough (still wrapped in plastic wrap) on a baking sheet. Chill 45 minutes or until firm.
