Dulce de Leche Bat Cookies

• 3/4 cup all-purpose flour, plus more for dusting
• 1/4 cup unsweetened Dutch-process cocoa
• 3/4 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 1/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 2 tablespoons unsalted butter, room temperature
• 1 large egg plus 1 large egg yolk
• 4 ounces semisweet chocolate, melted and cooled
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 2 tablespoons dulce de leche (page 291, or store-bought)

1. Whisk together flour, cocoa, salt, and baking powder.
2. Beat butter and sugars with a mixer on medium speed until pale and fluffy, about 3 minutes.
3. Beat in egg, yolk, chocolate, and vanilla.
4. Reduce speed to low.
5. Add flour mixture, and beat until just combined.
6. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
7. On a lightly floured surface, roll out dough to 1/8 inch thick.
8. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets.
9. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one wing on each side of the triangle.
10. Refrigerate 30 minutes.
11. Preheat oven to 375F.
12. Bake until set, 7 to 9 minutes.
13. Let cool.
14. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.
15. Cookies can be stored in an airtight container between layers of parchment at room temperature up to 3 days.

flour, dutch, coarse salt, baking powder, granulated sugar, lightbrown sugar, unsalted butter, egg, chocolate, vanilla

Taken from www.epicurious.com/recipes/food/views/dulce-de-leche-bat-cookies-389230 (may not work)