Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 30 pcs (170g) square dark chocolate pieces
  • 4 oz (113g) sour belts or licorice strips
  • 1 cup (170g) semi-sweet chocolate chips
  • 30 small round candies

Instructions:

  1. Cream the softened butter and granulated sugar until pale and fluffy. Beat in the egg and vanilla extract.
  2. Whisk together the flour, baking powder, and salt in a separate bowl, then slowly incorporate into the wet ingredients until a stiff dough forms.
  3. Chill the dough in the refrigerator for 30 minutes to prevent spreading.
  4. Roll the dough to 1/4 inch thickness and cut into 2-inch circles using a cookie cutter.
  5. Bake at 350°F (175°C) for 10–12 minutes until a matte finish appears on top and edges are barely golden.
  6. Melt the semi-sweet chocolate chips in the microwave in 30-second bursts until smooth.
  7. Place a small dollop of melted chocolate in the center of each cooled cookie and press a square chocolate piece flat onto it.
  8. Wrap a strip of candy belt around the base of the chocolate square to create the cap brim, securing with melted chocolate.
  9. Add a small round candy to the top as a button and a thin slice of candy belt as the tassel.