Ingredients
6
Tablespoons Unsweetened Cocoa
Chocolate, white and green icing and little candy pumpkins for decor
Directions
2.
In a microwavable dish, melt the 1/4 cup of butter
3.
Stir into the 6 Tablespoons of Unsweetened Cocoa
4.
Mix in 1 Cup Sugar, 2 Eggs, 1/2 Teaspoon Vanilla Extract, 1/3 Cup Flour, 1/4 Teaspoon Salt
5.
Pre-heat oven to 325F degrees.
7.
First, cover the glass dish with Crisco
8.
Put a few tablespoons of flour or cocoa in the dish, and shake it until the sides and bottom are covered.
9.
This will keep the brownies from sticking to the dish.
10.
Pour the brownie batter into the dish
11.
After your oven has preheated to 325F, put the brownies into the oven for 35-40 minutes.
12.
Poke your brownies with a toothpick.
13.
If the tooth pick comes out clean, your brownies are done.
14.
Now, take them out of the oven and let them cool until slightly warm.
15.
FOR THE TOMBSTONE COOKIES
16.
Sift dry ingredients (use a real sifter)
17.
Cut in butter and add other ingredients.
18.
Blend thoroughly; chill for several hours.
19.
Break off a piece of dough the size of an apple and pat it flat in your hand.
20.
Roll on dough on floured board.
21.
Roll out to about a 1/4 inch thick.
22.
Cut out and put on an ungreased cookie sheet.
23.
Bake 5-8 minutes at 400 F.
24.
Remove the cookies from the oven as soon as you see them turning color at the base of the cookie.
25.
Let cool on a wire rack
26.
Put chocolate frosting on the cut brownies and on one side.
27.
Place the sugar cookies on the side of the brownie and decorate.
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