Bite The Bat Cookie Contest Recipes

BROWNIE BATS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely. Freeze in pan 30 minutes.
• Using foil to lift, remove brownies from pan. Use 1 3/4-inch round cutter to cut brownies into 24 rounds.
• Attach 1 chocolate wafer half to each side of brownie rounds to form wings. With cookie icing, attach 2 eyeballs to each brownie. Press 2 heart-shaped candy sprinkles (pointed side out) into each brownie to make fangs.

CHOCOLATE BAT COOKIES

Steps:

• In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 375°F. On lightly floured surface, roll one portion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut with 4 1/2x1/2-inch bat-shaped cookie cutter. (If dough becomes too sticky to cut, refrigerate 10 minutes before rerolling.) Place 2 red cinnamon candies on each cookie for eyes. Sprinkle with sugar crystals. On ungreased cookie sheet, place cookies about 1 inch apart.
• Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.