Ingredients
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1 Cupall-purpose flour
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2 Tablespoonspowdered sugar
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1 Teaspoonbaking powder
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6 Tablespoonscold salted butter, cut in small pieces
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1 CupCalifornia raisins, chopped fine
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2 Teaspoonsvanilla extract
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1egg
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of salt
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1 Cupcoarse-grain sparkling white sugar
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California raisins and mini candies (Mini M&Ms recommended) for decorations
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3 Ouncessemi-sweet chocolate
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Instructions
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Measure flour, sugar and baking powder into bowl for food processor with steel blade, and pulse a couple of times to combine. Then, add cold butter and pulse until crumbly. (If mixing by hand, see step below)
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To mix by hand, measure flour, sugar and baking powder into mixing bowl, and whisk together well. Add butter, several cubes at a time, and work it into dry ingredients with your fingers or fork until crumbly. Add vanilla and ice water, a little at a time, and toss until flour is moistened and holds together.
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Finally, add vanilla and ice water, a little at a time, and pulse until dough comes together and cleans sides of bowl. Knead in chopped raisins. Divide dough into 2 equal pieces, wrap in plastic wrap or wax paper, and chill for 30 minutes.
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Preheat oven to 350°F. Line baking sheets with parchment; set aside.
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One piece at a time, place dough on lightly floured work surface, and roll into 10×12-inch rectangle about 3/8-inch thick. With bat-shaped cookie cutter, cut into 16 cookies. Arrange on cookie sheet close together. Beat egg with pinch of salt and brush lightly onto cookies and sprinkle with coarse sugar.
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Bake at 350°F for 10 to 12 minutes until golden. Remove to wire.
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When cookies have cooled, melt semisweet chocolate and use a small amount to attach raisins for ears and candies as eyes. Cool completely and store in airtight container.
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Notes
Nutrition Facts Per Serving
Calories 150 (Calories from Fat 41%); Total Fat 7 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 25; Sodium 35; Potassium 124; Total Carbohydrate 20; Dietary Fiber <1; Sugars 11; Protein 2; Calcium 28; Iron 1.