Bat Cookies

Cooking Time: Bake 8 to10 minutes

Cookies
1 cup butter or margarine (2 sticks), softened
3/4 cup C&H Pure Cane Golden Brown Sugar, firmly packed
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

Royal Icing
3 3/4 cups C&H Pure Cane Powdered Sugar (1 lb. box)
3 tablespoons meringue powder
6 tablespoons water, warm
1 tube black decorator gel icing
purple food coloring

Beat butter and sugars together in large mixing bowl until light and fluffy. Add eggs, milk and vanilla; mix well. In small bowl,stir together flour, baking powder and salt; gradually add to sugar mixture. Cover and refrigerate dough 3-4 hours until chilled.

Preheat oven to 375°F. On well-floured surface, roll out half of dough at a time, to 1/8 inch thickness. Cut out cookies using bat-shaped cookie cutters. Bake on ungreased cookie sheets for 8 to 10 minutes or until lightly browned at edges. Cool completely. Prepare Royal Icing. Decorate as desired.

Meringue powder is available in specialty stores wherever cake-decorating equipment is sold.

Royal Icing: In bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder and warm water until stiff peaks form, about 5 to 7 minutes. If icing is too thick, add a couple drops of water. If icing is too thin, continue beating until desired consistency.

Divide in half. In small bowl, cover half with plastic wrap to keep from drying out and set aside. Tint remaining icing with purple food coloring. Frost the "bats" with the purple frosting, and in a pastry bag with a fine tip, use the untinted frosting for the eyes. Use the black decorator gel icing as pictured to complete the "bats".

Makes 54 to 72 cookies

Recipe and photograph provided courtesy of C&H Sugar Company, Inc.