- 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.
- Preheat oven to 350F (180C). Position racks in top and bottom third of oven. On lightly floured surface, roll dough to 1/4-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.
- Bake, rotating trays once, 10 to 12 min., until cookies are lightly golden around edges. Transfer cookies to wire rack to cool completely.
- 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.
Tips: Use a variety of Halloween cookie-cutters. Hold a decorating party to celebrate the spooky holiday.