Bats Across the Moon

Cooking Instructions

Put 8 cookies on a sheet of wax paper on a small baking sheet. Using 3-in. and 2-in. bat-shape cookie cutters, cut out 8 of each size from remaining 7 cookies (eat or discard scraps). Place bat cookies on wire rack over wax paper.

Spoon 1/2 of 1 can frosting into a microwave-safe bowl; tint pale orange. Microwave on high 5 to 10 seconds, stirring once, just until thinned. Dip 8 uncut cookies, 1 at a time, in orange frosting, rocking cookie forward and back, to create an orange crescent moon, letting excess frosting drip back into bowl. Refrigerate to set.

Scrape remaining 1/2 can frosting into a small glass measure. Microwave about 5 seconds, stirring once, just until thinned and spreadable. With small spatula, fill in remaining cookie with vanilla frosting, leaving a 1/4-in. line of unfrosted cookie showing between the 2 frostings. Refrigerate to set frosting.

Spoon 3/4 of the remaining can of frosting into a microwave-safe bowl and tint black. Microwave black frosting 5 to 10 seconds, stirring once, until pourable. Spoon over bat cookies to cover. Add sprinkles for eyes. Refrigerate to set.

To assemble: Spread undersides of a large and a small bat cookie with some remaining frosting. Using photo (page 119) as a guide, attach to moon cookie. Refrigerate until serving.