September '17 Magazines 89117 - Page 26

1 1/4 cups flour 3/4 cup cocoa powder 1 tsp. baking soda 2 tsp. cornstarch 3/4 tsp. salt 1/2 cup butter, softened 1/2 cup brown sugar, packed 1/2 cup granulated sugar 2 eggs 1 1/2 tsp. vanilla In a medium bowl combine flour, cocoa powder, baking soda, cornstarch, and salt until well mixed. Set aside. Cream butter and both sugars until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time, until fully incorporated, followed by the vanilla and desired amount of black food coloring. On the lowest setting of your mixer, stir in the flour mixture until dough forms. Refrigerate for at least an hour to firm up. Preheat oven to 350° F. Scoop out 2 tablespoons of dough and push into the bottom of a muffin tin. Repeat with dough until you've filled all the cupcake pan cavities. Spoon any remaining cookie dough onto a separate baking sheet, placing at least 2 inches apart. Bake cups for 12-14 minutes. The edges will be firm but the center will still seem a bit soft. Remove from oven and immediately push (gently) in the center of each cookie with a rounded tablespoon to make an indentation. Let cool in cupcake pan for an additional 5 minutes before carefully running a knife around the edges and removing the cookie cups to a cooling rack. Favorite buttercream frosting Green, yellow and black food coloring 1 tube black decorating frosting Black sanding sugar Round green decorating candies Shredded coconut Pocky Biscuit Sticks or pretzel sticks cut to size 26 September/October 2017 Place approximately 3/4 cup of coconut into a small Ziplock bag. Place a few drops of yellow food coloring into bag, seal and shake. Pour onto a shallow plate. Pour sanding sugar onto another shallow plate. Tint buttercream frosting with green food coloring to desired hue. Using fingertip, spread black decorator frosting around rim and bottom of cauldron. Dip top section into sugar and roll bottom section in the tinted coconut “flames”. Let dry. Pipe green buttercream into the center of each cookie. Place Pocky stick inside the frosting and decorate with round green candy “bubbles.” Recipe adapted from Onsugarmountain.com.