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1
To make the vanilla dough, mix the flour, baking powder, and salt together with a whisk or a fork.
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2
Set aside.
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3
In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
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4
Beat in the egg and vanilla.
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5
On low speed, beat in the flour just until incorporated.
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6
Form the dough into a log about 2 inches in diameter.
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7
Set aside.
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8
To make the chocolate dough, in a medium bowl, mix the flour, cocoa, baking soda, baking powder, and salt together thoroughly with a whisk or fork.
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9
Set aside.
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10
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with the back of a spoon or an electric mixer until smooth and creamy but not fluffy (less than 1 1/2 minutes with an electric mixer).
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11
Beat in the egg and vanilla.
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12
On low speed, beat in the flour mixture and mix just until incorporated.
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13
Form dough into a log the same length as the vanilla log.
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14
If the dough is too soft and sticky to handle place it in the freezer to firm.
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15
To shape the skulls, reshape each log of dough so that it is skull shaped rather than round: make one side narrow for the chin and jaw and leave the other side wide for the cranium.
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16
Wrap and refrigerate the chocolate dough. Form features in the vanilla dough, using the handle of a wooden spoon to poke holes for eyes through the entire length of the log.
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17
Form the nose with a skewer, poking two holes for nostrils.
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18
Form the mouth by inserting a narrow table knife and wiggling it back and forth to lengthen and widen the opening.
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19
Don't try for perfection: irregular holes make the best and weirdest skulls. Wrap and refrigerate the vanilla dough.
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20
Chill both doughs at least 2 hours, preferable overnight.
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21
Position rack in the upper and lower third of the oven.
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22
Preheat the oven to 350 degrees.
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23
Cut the chocolate dough into 1/8-inch slices and place them at least 1 1/2 inches apart on the lined baking sheets.
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24
Cut the vanilla dough into 1/8-inch slices and place 1 slice on top of each chocolate slice.
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25
Bake until pale golden at the edges, 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking.
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26
Slide parchment liners onto cooling racks or transfer the cookies directly from the pan to the rack with a metal pancake turner, waiting 1 to 2 minutes if necessary to let the cookies firm up before moving them.
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27
Cook cookies completely before stacking or storing.
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28
Cookies keep at least 1 week in an air-tight container.
