Halloween Cat Cookies Recipes

HALLOWEEN CAT COOKIES

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.

HALLOWEEN CAT COOKIES

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.

COCOA HALLOWEEN CAT TREATS TM

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
• Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into a ball. Decorate with candy to make cat eyes, nose, mouth, ears and whiskers. Best if served the same day.
• MICROWAVE DIRECTIONS:
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

SCARY CAT COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheets with shortening.
• In small saucepan, melt chocolate over low heat, stirring constantly. In large bowl, beat butter and sugar with electric mixer on medium speed, or mix with spoon. Stir in melted chocolate, flour, vanilla and egg.
• Shape dough into 30 (1-inch) balls. Pull a little bit of dough from each of 15 balls to make tails; set aside. Cut about 1/4-inch slit in same balls, using scissors. Separate dough at slit for cat's ears. Place balls about 2 inches apart on cookie sheets.
• Place remaining balls below each cat head on cookie sheets for body. Shape small pieces of dough into 15 (2 1/2-inch-long) ropes. Place end of rope under each body.
• Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool 30 minutes.
• Use sprinkles to make eyes and baking bits to make noses. Add yellow licorice pieces for whiskers. Add pink licorice for tongues.

HALLOWEEN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
• In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
• On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/2 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
• Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
• Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely.