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Witch Hats




Source of Recipe


Internet


List of Ingredients




1 cup butter or margarine, softened
1 ¼ cups sugar
1 egg
1 tsp. Vanilla
2 ½ cups all-purpose flour
2/3 cup unsweetened cocoa powder
½ tsp. baking soda
¼ tsp. salt
½ cup whipping cream
4 oz. semisweet chocolate, chopped
1 4-oz. pkg. chocolate sugar cones
Desired color decorator frosting



Recipe



FOR COOKIES: In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar, egg, and vanilla. Beat until combined, scraping the sides of the bowl occasionally. In a medium mixing bowl, combine flour, cocoa, baking soda, and salt. Beat in the flour mixture until combined. Divide the dough in half, flattening slightly. Wrap dough pieces in waxed paper and refrigerate until easy to handle, 2 to 3 hours.

Preheat oven to 350°. On a lightly floured surface, roll half of the dough at a time to ¼-inch thickness. Using a floured 3-inch round cookie cutter, cut out circles. Place 1 inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until cookies are set around the edges and slightly firm on top. Cool on wire racks.

FOR CHOCOLATE GANACHE: In a small saucepan bring cream just to boiling over medium-high heat. Remove from heat. Add the chopped chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cover and chill until of a spreadable consistency, about 1 hour. Spread on bottoms of half of the cookies. Top with remaining cookies, bottom side-down.

With desired color of decorator frosting, place beads of icing on bottoms of chocolate ice cream cones and place atop sandwiched wafer cookies. Decorate with dots, dashes, and swirl shapes. Makes 12 hats.