Tombstone Cookies
Ingredients
2 Tbsp cocoa (or cacao) nibs*
6 Tbsp unsalted butter, softened
1/2 cup sugar, plus extra for sprinkling cookies
1 large egg
1/2 teaspoon pure vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Melted semisweet or bittersweet chocolate
Directions
Preheat oven to 400°. In blender, whirl cocoa nibs until each is about the size of a grain of rice.
In large bowl of electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
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.
On floured board, roll out dough, portion at a time, to 1/8 inch thickness (keep dough refrigerated when not in use). With 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.
Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling. Using pastry bag with very fine tip, pipe letters "RIP" in chocolate on at least 8 of the cookies. Stick these cookies into Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside.
** Cocoa nibs, also called "cacao nibs," give these cookies a mottled look that resembles stone. You can use chocolate-covered nibs made by Scharffen Berger or plain nibs from Dagoba Organic Chocolate. Don't have any cocoa nibs? Substitute 2 tbsp. finely chopped bittersweet chocolate if you prefer.
No time to make this great recipe? Use pudding packages and Milano Cookies for a similar graveyard effect!
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