Description
Crisp black cocoa bat shortbread with translucent orange hard-candy windows.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, cool and pliable
- 1 cup (120 g) powdered sugar
- 1 large egg (50 g without shell), room temperature
- 2 tsp (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/3 cup (28 g) black cocoa powder
- 2 tbsp (11 g) Dutch-process cocoa powder
- 2 tbsp (16 g) cornstarch
- 1/2 tsp fine salt
- 5 oz (142 g) translucent orange hard candies, unwrapped and crushed
Instructions
- Beat butter and powdered sugar just until smooth. Mix in the egg and vanilla.
- Whisk flour, both cocoas, cornstarch, and salt. Mix into the butter on low until moist clumps form.
- Divide and roll between parchment to 1/4 inch (6 mm). Chill flat for 45 minutes.
- Cut 18 large bats and remove one small centered window from each body. Arrange on silicone-lined light metal sheets and chill 15 minutes.
- Heat the oven to 350°F (175°C). Bake one tray for 5 minutes.
- Carefully fill each opening with an even shallow layer of crushed orange candy.
- Return to the oven for 6-8 minutes, until the candy forms a flat pool and cookie surfaces look dry.
- Cool completely on the silicone mat before lifting. Repeat with the second tray.
Notes
Use candy gravel rather than powder, keep the dough cold, and never touch the molten centers until they are fully cool and hard.