Since the icing is just for drawing the faces, I decided on store bought icing. Of course, I grabbed the wrong tube and got the gel version, but it still works just not as crisp looking as I wanted. From joyofbaking.
In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and
In the bowl of your
electric mixer (or with a hand mixer), beat the butter and margarine until well
blended. Add the sugars and vanilla extract and beat on high speed for about one
minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until
Place the dough on your
counter and, using your hands, evenly form the dough into a log shape that is
about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil,
parchment paper or wax paper and fold or twist the ends. Try not to
flatten the log. Refrigerate until firm. This will take several hours or you can
even chill it overnight.
Preheat the oven to 350
degrees F (177 degrees C) and place the oven rack in the center of the oven.
Line two baking sheets with parchment paper.
Using a sharp knife, slice
the log into about 1/4 inch (6 mm) thick wafers. Place the wafers on the baking
sheet spacing, about 1 inch (2.5 cm) apart. Bake for approximately 10 - 12 minutes or
until the the cookies puff and the tops of the cookies have cracks (ripples).
Remove from oven and let the cookies cool on the baking sheet for about 5
minutes before removing to a wire rack to cool completely. Can be stored in an
airtight container, at room temperature, for about 10 days. They can also be