1cupgranulated sugarI substituted Splenda for ½ of the sugar
½cupbuttersoftened (I used a heart healthy spread instead)
½cupcanola oil
1teaspoonvanilla extract
1large egg
5.6ouncesall-purpose flourabout 1 ¼ cups
4.75ounceswhole-wheat flourabout 1 cup
¾cupunsweetened dark cocoasuch as Hershey's Special Dark
½teaspoonsalt
edible black glitter sprinkles
Glaze
1tbsmilk or orange juice
¾cupconfectionery sugarmore if needed
couple drops of black food coloring
Instructions
Cream together the sugar, butter, oil & vanilla.
Beat eggs, then mix in.
Add flour, cocoa & salt, and mix well.
Knead dough then roll out between sheets of plastic wrap.
Chill dough for about ½ an hour.
Preheat oven to 350.
Cut shapes, and place on parchment lined baking sheet.
Bake for 9-10 minutes.
Mix together glaze. It should be thin enough to brush on, but thick enough for sparkles to stick to.
Brush one side of each bat cookies with glaze and drop into glitter, shake to coat.
Put on rack to dry.
Notes
*I will try swapping sweetener to ¾ cup sugar + ¼ cup syrup (maple, agave, molasses or honey) in the next batch. It should improve the flexibility of the dough.