Ingredients:
- 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
Instructions:
-
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.
