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1
Combine flour, cocoa, baking powder, baking soda and salt in bowl; set aside.
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2
Combine 1/2 cup butter and sugar in bowl; beat at medium speed until creamy.
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3
Add egg and vanilla; continue beating until well mixed.
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4
Add flour mixture; beat at low speed until well mixed.
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5
Divide dough in half.
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6
Shape each half into ball; flatten slightly.
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7
Wrap each in plastic food wrap; refrigerate at least 2 hours or until firm.
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8
Heat oven to 325F.
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9
Roll out dough on lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to 12x7-inch rectangle.
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10
(Trim edges if necessary.)
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11
Cut rectangle in half lengthwise with pizza cutter or sharp knife.
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12
Make 5 crosswise cuts in each half, 2 inches apart, creating 12 (3 1/2x2-inch) rectangles.
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13
Place 1 inch apart onto ungreased cookie sheets.
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14
Bake 6-8 minutes or just until set.
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15
Cool 1 minute on cookie sheet; remove to cooling rack.
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16
Cool completely.
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17
Combine all frosting ingredients in bowl, adding enough half & half for desired spreading consistency.
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18
Beat at low speed until well mixed.
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19
Cut licorice twists into 3-inch lengths.
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20
Cut slits on 1 end of licorice using sharp knife or kitchen shears to within 1 inch of other end to form tree with 3 or 4 branches.
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21
Carefully bend or peel apart branches.
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22
Working with 2 or 3 cookies at a time so frosting doesnt harden, frost cookies.
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23
Place licorice tree onto frosting; sprinkle with Halloween sprinkles or decorator sugars, if desired.
