Cocoa-Cinnamon Bat Cookies

Ingredients

• 0.5 cup firmly brown sugar light packed
• 1 cup butter softened
• 1 medium eggs 
• 2.3 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 0.5 cup cocoa unsweetened

Equipment

• bowl
• baking sheet
• oven
• hand mixer
• cookie cutter

Directions

1. Preheat oven to 35
2. Beat first 3 ingredients at medium speed with an electric mixer until fluffy.
3. Add egg, beating until blended.
4. Combine flour and next 3 ingredients in a medium bowl; gradually add to butter mixture, beating just until blended. Shape dough into a disk. Cover and chill 10 minutes.
5. Place dough on a lightly floured surface, and roll to 1/8-inch thickness.
6. Cut with an 8-inch bat-shaped cookie cutter.
7. Place cookies 2 inches apart on lightly greased baking sheets.
8. Bake 15 to 17 minutes or until edges are lightly browned.
9. Let cool on baking sheets 5 minutes; transfer to wire racks, and let cool completely. Pipe Royal Icing or prepared frosting onto cookies to outline; pipe two dots for eyes.
10. Note: To completely ice bat cookies, first pipe icing or frosting to outline.
11. Add water to remaining icing, 1 teaspoon at a time, until mixture is the consistency of white glue. Pipe into center of cookies to fill in body.
12. Let stand, uncovered, until completely dry.