Two chocolate-chip-cookie-like bats filled with ice cream and edges rolled in sprinkles makes a great Halloween treat.
Ingredients: 1/2 cup butter, softened, 1/4 cup shortening, 1/2 cup packed brown sugar, 2 teaspoons milk, 1/2 teaspoon vanilla, 1/4 teaspoon salt, 1 3/4 cups all-purpose flour, 1/2 cup semisweet chocolate chips, vanilla ice cream, Halloween sprinkles.
Instructions: In a large mixing bowl beat butter and shortening. Add brown sugar, milk, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in flour until thoroughly mixed. Mix in chocolate chips. Cover and chill dough about 30 minutes or until easy to handle.
Preheat oven to 350 degrees. Roll dough to a 1/4-inch thickness on lightly floured surface. Using a bat cookie cutter, cut out shapes. Insert a drinking straw at the top of the bat shapes for the eyes. Place cutouts on ungreased baking pans about an inch apart. Bake about 10 minutes or until lightly browned and set. Transfer to wire racks to cool completely.
Allow ice cream to soften slightly before spreading a liberal amount on bottom of a bat cookie, then topping with another, pressing carefully. Roll edges in sprinkles and immediately wrap individually in plastic wrap and freeze until ice cream refreezes, at least an hour.
Makes 1 dozen batwiches.
Parts of "Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003, and "Great American Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.
Cookies Rule!!!
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