Ingredients

The following ingredients have 22 Servings
  • 10 tablespoons butter (softened slightly)
  • 3/4 cups granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cup flour
  • 4 ounces melted and tempered chocolate or melted light cocoa candy melts
  • 1/2 cup light green and white sugar pearls (large non-pareils)
  • 4 colored (red/yellow/orange) fruit rolls (thin fruit leather rolls), ( or colored modeling chocolate)

Instruction

  • In a large mixing bowl, combine butter and sugar.
  • Cream until light and fluffy.
  • Mix in eggs and vanilla.
  • Combine cocoa powder, baking powder, salt, and flour in a small bowl.
  • Stir into the wet ingredients and mix just until incorporated.
  • Flatten dough into a disc and wrap in plastic wrap or place in a zip-top bag. Refrigerate for 1 hour.
  • Remove dough from the refrigerator.
  • Preheat oven to 350 degrees Fahrenheit.
  • Roll dough out to 1/16 - 1/8 inch thickness.
  • Cut out 22 cauldrons using a 2 1/4-inch cauldron cookie cutter.
  • Set on parchment paper-lined baking sheets.
  • Bake cauldron cookies for 10-12 minutes until the edges are set.
  • Roll out the remaining dough to 1/16th of an inch.
  • Cut out 22 circles using 2 1/2 inch round cookie cutters.
  • Set rounds of dough over the tops of a cake ball pan.
  • Pop pan in the freezer for 15 minutes.
  • Bake the domed circle cookies for 7-9 minutes until the edges are set.
  • Allow cookies to cool completely before decorating.
  • Fill domed cookies with Halloween candy sprinkles and candy eyes then brush melted candy melts around the rim and press a cauldron cookie over top.
  • Brush melted candy melts over the top rim of the cauldron then, sprinkle green sugar pearls over top.
  • Cut orange, red, and yellow fruit rolls (or modeling chocolate) into flames and attach them to the bottom.