Chocolate and Halloween! What a fun pair!
This month’s Cooking Light Virtual Supper Club’s theme is “Spooks”, perfectly appropriate for this time of year. Although I’m a chocoholic, I’ve never, ever made chocolate cookies . . . always brownies or a cake. So this was a first for me. The cookie dough itself is like buttery fudge and truthfully could be devoured as such and not even baked into cookies! Yum!
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup vegetable shortening
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- Cooking spray
- 2 cups powdered sugar, sifted
- 2 tablespoons low-fat milk
- Preheat oven to 350º.
- Combine flour, cocoa, baking soda, and salt, stirring well with a whisk.
- Place shortening in a large mixing bowl; beat with a heavy-duty mixer at medium speed until light and fluffy.
- Gradually add the granulated sugar, 1 tablespoon at a time, beating until well blended.
- Add vanilla and egg white; beat well.
- Add flour mixture; beat until well blended.
- Turn dough out onto wax paper; shape into a 6-inch log.
- Wrap log in wax paper.
- Freeze 2 hours until very firm.
- Cut log into ¼-inch slices, and place slices 1 inch apart on baking sheets coated with cooking spray.
- Bake at 350º for 7 minutes. These will harden as they cool, so do not over bake.
- Remove from pans; cool completely on wire racks.
- Combine powdered sugar and milk in a medium bowl; stir well with a whisk until smooth.
- Spoon into a small zip-top plastic bag; seal.
- Snip a tiny hole in 1 corner of bag.
- Working with 1 cookie at a time, pipe 2 to 3 circles onto each cookie.
- Starting at center circle, pull a wooden pick through other circles at regular intervals to create a "web."
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