These frightful but delightful little monsters will steal the show this Halloween.
- Portion size 32 servings
- Credits : Canadian Living Magazine: November 2009
- Cocoa Sugar Cookie Dough recipe
- Halloween Icing
Divide dough in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour.
On lightly floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) gingerbread man cutter, cut out shapes, re-rolling and cutting scraps. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze until firm, about 15 minutes, or refrigerate for 30 minutes.
Bake in 350°F (180°C) oven until firm to the touch and edges begin to darken, 18 to 22 minutes. Transfer to racks and let cool.
Using piping bag fitted with small plain tip, or paper piping cone, pipe icing onto cookies to resemble skeletons. Let harden, about 1 hour. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts Per cookie: about
- Sodium 56 mg
- Protein 1 g
- Calories 136.0
- Total fat 5 g
- Potassium 38 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 23 g
- Iron 4.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 4.0