Tombstone Cookies
Leigh Beisch
These cookies are designed as accessories for our Dark Chocolate Graveyard Pots de Crème, but they also make a nice Halloween snack. Follow our simple design or cut the gravestones into more elaborate shapes topped with crosses or lunettes.
How to Make It
Step 1
1
Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.
Step 2
2
In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
Step 3
3
In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
Step 4
4
On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
Step 5
5
Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.
Step 6
6
Using a pastry bag with a very fine tip, pipe the letters "RIP" in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside.
Step 7
7
Note: Nutritional analysis is per cookie.
Ingredients
2 tablespoons cocoa (or cacao) nibs
6 tablespoons butter, softened
1/2 cup sugar, plus extra for sprinkling cookies
1 large egg
1/2 teaspoon vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Melted semisweet or bittersweet chocolate
Directions
Step 1
1
Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.
Step 2
2
In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
Step 3
3
In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
Step 4
4
On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 in. (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
Step 5
5
Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.
Step 6
6
Using a pastry bag with a very fine tip, pipe the letters "RIP" in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside.
Step 7
7
Note: Nutritional analysis is per cookie.
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