Halloween Black Cat Cookies Recipes

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BLACK CAT COOKIES



Black Cat Cookies image

Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and Red Hots. -Kathy Stock, Levasy, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 Red Hot candies

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.

Nutrition Facts : Calories 430 calories, Fat 17g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 334mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.

HALLOWEEN CAT COOKIES



Halloween Cat Cookies image

Trick-or-treaters of all ages will gobble up these adorable cookies. The tasty treats can be served as a swift after-school snack, an appealing addition to a fall bake sale, or a quick contribution to a classroom celebration or ghoulish get-together.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 5

1 tube (18 ounces) refrigerated chocolate chip cookie dough
54 pieces candy corn
1 can (16 ounces) chocolate frosting
Red shoestring licorice, cut into 1-3/8-inch pieces
9 thin chocolate wafer (2-1/4 inch diameter), quartered

Steps:

  • Bake cookies according to package directions. Cool on a wire racks. , Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting. , Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears.

Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 136mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.

HALLOWEEN CAT COOKIES



Halloween Cat Cookies image

Halloween cat cookies complete with coconut whiskers make for an easy decorating project for kids, and a fun treat for a themed party!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 20

Number Of Ingredients 14

1 3/4 cups Gold Medal™ flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 package (3 oz) Jell-O™ orange-flavored gelatin
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup buttermilk
1 teaspoon grated orange peel
3/4 cup Betty Crocker™ Rich & Creamy dark chocolate frosting (from 16-oz container)
40 green mini candy-coated milk chocolate candies
10 orange mini candy-coated milk chocolate candies, cut in half
About 2 tablespoons shredded coconut (120 shreds)
1 pouch (7 oz) Betty Crocker™ Cookie Icing red icing

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In a medium bowl, stir together flour, baking soda, salt and gelatin; set aside. In separate medium bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until blended. Beat in flour mixture alternately with buttermilk on low speed, half of each at a time, until soft dough forms. Stir in orange peel.
  • Onto lined cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until bottoms are golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before decorating.
  • To Decorate Cookies: Into 1-pint resealable food-storage plastic bag, add chocolate frosting; reseal bag. Cut 1/8-inch opening diagonally across bottom corner of bag. Pipe cat face onto center of cookies, smoothing out frosting with small spatula as necessary. For each cookie, press into frosting 2 green milk chocolate candies for eyes, 1 orange milk chocolate candy half for nose and 6 coconut shreds for whiskers. Using chocolate frosting, pipe thin line down center of green candies, creating pupils for eyes. Using red icing, pipe on mouth. Store in airtight container.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 16 g, TransFat 1 g

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