Directions

Note: If making sandwich cookies, roll the dough out to around 3/16" thickness (between 1/8" and 1/4"). This thickness will need less baking time, 10-11 minutes. To test for doneness, flip a cookie over and if the bottom has a medium, golden color, remove from oven. 

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Makes about 20 cookies using 2 1/2 inch cutters. 

Add the butter, sugar and vanilla to a mixing bowl and cream together using the back side of a tablespoon (dinnerware spoon). Whisk together all of the dry ingredients in a separate bowl, add half to the butter/sugar and cream together using the spoon. Add the other half and cream together. Press the dough together, knead 3-4 times in your hands and cut into 2 pieces. Cut a section of plastic wrap, place 1 section of the dough on one end, fold the other end of plastic wrap over the top and roll the dough out to about 1/4 of an inch. Using the plastic wrap will prevent dough from sticking to the rolling pin. Fold the ends of plastic wrap around the dough and chill in the refrigerator until firm, about 1 hour. This rest period will also allow gluten proteins to relax, for a more tender cookie. Repeat with the other half of dough. Press scraps together, roll out flat, chill again and then cut out. Scraps can be baked separately. 

Position rack in the center of oven and preheat to 350F.

Remove dough from refrigerator, cut out pumpkin shapes or rounds and space 1-2 inches apart on a baking sheet lined with parchment paper. Place baking sheet in the refrigerator while preheating the oven. Position rack in the center of oven and preheat to 350F. Remove baking sheet from the refrigerator and bake the 1/4 inch thick cookies for 11-12 minutes for a crispy cookie. Remember to test for doneness by flipping over a cookie and checking for browning. Let cookies cool on baking sheet 5-10 minutes then transfer to a wired rack to finish cooling. Once completely cooled, prepare the chocolate for drizzling. 

​Note: I'm including a ganache recipe as an option to use for the sandwich cookies if preferred. 

Have the cookies spread out and ready to drizzle before melting chocolate. 

Chocolate Drizzle

Add about an inch of water to a small sauce pan and bring to a simmer. Place the chocolate in a heatproof bowl and place on top of the pan. Once the chocolate has melted, remove from heat and whisk until smooth. Pour into a squeeze bottle and immediately drizzle onto the cookies. ​For extra flair, paint on jack o'lantern faces with the tip of your squeeze bottle.

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Chocolate Ganache

Bring the cream to a boil in a small sauce pan or in the microwave. Add the chocolate to a bowl and pour the cream over the top. Let sit for 3-4 minutes to equalize the temperature, then whisk until smooth. Don't whisk before the 3-4 minutes or the ganache may seize or become grainy. For sandwich cookies, spread some ganache on one cookie and then top with a second cookie. 

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