Cat Attack Cookies Recipes

MINI ANIMAL CRACKER COOKIES

Steps:

• Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
• Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
• Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
• Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and cut into shapes with animal cookie cutters (I love these, these, and these). Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
• Arrange cookies on baking sheets 1-2 inches apart. Bake for 9-10 minutes, until lightly browned around the edges. Rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
• Prepare royal icing or easy cookie icing. Dip the cooled cookies into the icing.
• Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

CAT SUGAR COOKIES

Steps:

• Sift flour, baking powder, and salt into a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour (or overnight).
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out cookies with a 4-inch cat-shape cookie cutter, transferring cookies to parchment-lined baking sheets as you work. Roll out the scraps, and repeat. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
• Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

CUTE KITTY COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in oats. Divide dough in half. Add melted chocolate to one portion. , Shape the plain dough into an 8-in. roll. Roll chocolate dough between waxed paper into an 8-in. square. Place plain dough at one end of square; roll up. Wrap in plastic; refrigerate for at least 3 hours or over night. , Unwrap dough; cut into 1/4 in. slices. Place 2 i. apart on ungreased baking sheets. To form ears, pinch two triangles on the top of each cookie. , Bake at 350° for 8-10 minutes or until lightly browned. Immediately place two chocolate chips for eyes, a red-hot for the nose and six pieces of licorice on each for whiskers. Cool on wire racks.

BLACK CAT COOKIES

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets., Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and Red Hots for noses. Remove to wire racks to cool.

CATS' TONGUES (COOKIES)

Steps:

• Preheat oven to 400*.
• Lightly grease baking sheets.
• Cream butter and sugar together.
• Add egg whites, one at a time, mixing well after each.
• Add flour and then vanilla, mixing well.
• If dough seems to soft, add a bit more flour.
• Force through a pastry bag or cookie press fitted with a medium star tip onto baking sheets, making cookies about 3 inches long.
• Bake for 10 minutes or until lightly browned.
• Cool on wire racks completely.
• If desired, make sandwich cookies by spreading with jam or melted chocolate, or be truly decadent by making jam filled sandwich cookies and then dipping in chocolate!

CAT'S-TONGUE COOKIES

Steps:

• Preheat the oven to 325°F.
• Cream until light and fluffy: 4 tablespoons (1/2 stick) butter, softened, 1/3 cup sugar.
• Beat in one at a time, mixing well after each addition: 2 egg whites, at room temperature.
• Stir in: 1/4 teaspoon vanilla extract.
• And then mix in until just incorporated: 1/2 cup minus 1 tablespoon flour, 1/4 teaspoon salt.
• Scoop the batter into a pastry bag fitted with a small round tip. Line baking sheets with parchment paper or, even better, nonstick silicone sheets. Pipe 2-inch-long straight lines of batter 1 inch apart. Bake for 7 to 10 minutes or until golden brown, rotating the baking sheets halfway through for even baking. Gently remove the cookies while still warm by running a small off set spatula underneath each one. When cool, store in an airtight container.
• Instead of piping the batter, use a spoon or off set spatula to spread the batter very thin in the shape of cats' tongues-or other shapes.

CAT ATTACK COOKIES

Steps:

• Preheat oven to 350°F Mix dry ingredients together. Add molasses, egg, oil and milk. Roll out flat onto oiled cookie sheet and cut into small, cat bite-sized pieces. Bake for 20 minutes. Let cool and store in tightly sealed container.