In bowl, whisk together flour and baking powder. Set aside. In large bowl, with electric hand-mixer, beat butter with sugar until light and fluffy. Beat in egg until blended. Beat in milk and vanilla. Gradually beat in flour mixture -- switching to wooden spoon as required -- until fully incorporated. Shape into 2 disks; wrap each in plastic wrap. Chill at least 1 hr. or overnight.
Step 2
Preheat oven to 350°F (180°C). Position racks in top and bottom third of oven. On lightly floured surface, roll dough to ¼-in. (5-mm) thickness. Cut out 12 bats with 3.5-in. (9-cm) wide bat-shaped cookie-cutter. Place cut-outs on parchment-lined baking sheet. Re-roll scraps to make 6 more bats. Repeat with remaining disk of dough. Make 36 bat cut-outs total.
Step 3
Bake, rotating trays once, 10 to 12 min., until cookies are lightly golden around edges. Transfer cookies to wire rack to cool completely.
Step 4
In microwaveable bowl, melt chocolate in microwave on HIGH, 1 min. at a time, stirring. Cool slightly. Scrape into small re-sealable plastic bag; snip off small corner. Pipe chocolate around edges of each cookie. Pipe 2 dots for bat’s eyes; place silver dragee on each chocolate dot for eyes. Let stand until chocolate sets.
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