- 1 1/4 cups gluten free all-purpose flour
- 1/4 cup gluten free dark cocoa powder
- 1/2 tsp gluten free baking powder
- 1/2 tsp salt
- 1/2 cup butter, cut into pieces
- 1 1/2 cups cane sugar
- 2 eggs
- 1 tsp vanilla
Heat oven to 180°C. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
In 2-quart saucepan, heat butter over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
Shape dough into balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly and using a cookie cutter make the bat shape.
Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.