| 1 |
Heat oven to 350 degrees. Lightly grease baking sheets and set aside. (Do not use air-cushion baking sheet on these cookies, for best results.) |
| 2 |
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Using hands, roll dough into 24 1-1/2 inch balls. Place balls 3 inches apart on baking sheets. |
| 3 |
Insert a wooden stick into each cookie (perpendicular to the baking sheet). Flatten cookie with a glass dipped in sugar (do not smash so flat and thin that the cookie won't hold the stick properly; this should be a sturdy cookie). Pinch top edge of cookie to form ears, smoothing as you need to. For whiskers, press tines of a fork once into each side of cookie. |
| 4 |
Bake for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and a red-hot candy for a nose on each cookie. |
| 5 |
Remove to wire racks to cool. |
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