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Cover a baking sheet or piece of cardboard with parchment.
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Melt chocolate in a small cup in the microwave at 15-second intervals, stirring often, or in a small pan at lowest heat on the stove. Put melted chocolate in a small disposable pastry bag or zipper-type plastic bag and cut a tiny opening at the tip for piping.
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Place bat silhouette(s) under parchment. Pipe the outline with chocolate and then fill in the rest of the bat. Use a toothpick or the tip of the bag to help fill in all holes. Slide silhouette to the next spot if you’re just using one. Make 18 bats - or more if you’re putting two small bats on each cookie. Place in refrigerator or freezer until needed. Hint: if the icing hardens in the pastry bag while you’re working, place the pastry bag inside a zipper-type plastic bag, press the air out, close it, and put it tip down in a glass of hot water. Be careful not to get any water in the chocolate.
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In a large bowl, beat butter and white sugar until soft and fluffy.
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Add egg and beat well.
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Mix in vanilla, orange extract, and orange zest.
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In a small bowl, sift flour, salt, baking powder, and baking soda. Add half of the dry mixture to the butter mixture and stir until mostly incorporated. Dough will be stiff.
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Stir in half of the sour cream.
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Stir in remaining flour, then remaining sour cream. Cover and chill for 1 hour.
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Preheat oven to 375 F
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Roll dough out approximately ⅓-inch thick between 2 sheets of lightly floured parchment.
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Cut out 3-inch circles, spacing them close together. Lift each one gently with a thin spatula and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, until bottoms are lightly browned. Slide cookies onto a cooling rack immediately.
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In a small bowl, combine powdered sugar, meringue powder, water, and vanilla. Add yellow food coloring, one drop at a time, until you achieve the color you want.
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Remove 2 tablespoons of the yellow icing and place in a small bowl or plate. Set bowl of yellow icing aside. Add a little water to the 2 tablespoons of icing to thin it slightly, then create a palette of colors by adding orange, red, and brown coloring.
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For best results, work with one cookie at a time. By adding the darker colors before the yellow icing dries you will achieve a surreal, marbled look. Dip the top of the cookie in icing (or use a spatula or knife if you prefer) and scrape gently on the edge of the bowl to create a thin coating.
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With a photo of a full moon in front of you for inspiration, use a soft paintbrush, pastry brush, piece of sponge, or your finger to add designs resembling moon craters. Place on a baking sheet.
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Carefully lift a bat (a thin spatula works well for this) and place on the cookie. Repeat!
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Once icing is completely dry, cover the cookies and store at room temperature.