California Raisin Boo Bats for Halloween 

California Raisin Boo Bats for Halloween 


Makes 16 bats 


You will need

  • 140g all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon baking powder
  • 6 tablespoons cold salted butter, cut in small pieces
  • 140g California raisins, chopped fine
  • 2 tablespoons vanilla extract
  • 1 egg
  • pinch of salt
  • 140g coarse-grain sparkling white sugar
  • California raisins and mini sweets (Look for mini M&Ms.), for decoration
  • 85g semi-sweet chocolate



  1. Measure flour, sugar and baking powder into bowl for food processor with steel blade, and pulse a couple of times to combine. (If mixing by hand, see note.)  Then, add cold butter and pulse until crumbly. Finally, add vanilla and ice water, a little at a time, and pulse until dough comes together and cleans sides of bowl.1a. To mix by hand, measure flour, sugar and baking powder into mixing bowl, and whisk together well. Add butter, several cubes at a time, and work it into dry ingredients with your fingers or fork until crumbly. Add vanilla and ice water, a little at a time, and toss until flour is moistened and holds together.
  2. Knead in chopped raisins. Divide dough into 2 equal pieces, wrap in plastic wrap, and chill for 30 minutes.
  3. Preheat oven to 350°F. Line baking sheets with parchment; set aside.
  4. One piece at a time, place dough on lightly floured work surface, and roll into 10×12-inch rectangle about 3/8-inch thick. With bat-shaped cookie cutter, cut into 16 cookies. Arrange on cookie sheet close together.
  5. Beat egg with pinch of salt and brush lightly onto cookies and sprinkle with coarse sugar. Bake at 350°F for 10 to 12 minutes until golden. Remove to wire.
  6. When cookies have cooled, melt semisweet chocolate and use a small amount to attach raisins for ears and sweets as eyes.
  7. Cool completely and store in airtight container.