SCARY CAT COOKIES
Kids will have fun fashioning frightening felines featuring chocolate cookies and candy decorations.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 11 g, TransFat 1/2 g
BLACK CAT COOKIES
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
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.
CAT POOP COOKIES II
These showstoppers are great at parties. For added effect, mix in coconut (tapeworms) ramen noodles (roundworms), or peanuts. You can also coat the scoop with melted chocolate for a startling effect.
Provided by Jackie Smith
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Yield 18
Number Of Ingredients 10
Steps:
- In a medium bowl, Microwave the honey until it bubbles. This may take up to 1 minute. Stir in the molasses, butter and egg. Beat until smooth. Stir in the flour, cinnamon, ginger, and cloves until combined. Then add the dramatic additions of your choice such as coconut, ramen, chocolate chips, or peanuts. Chill dough until firm.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough into logs about 3/4 inch in diameter. Cut into pieces the approximate length of cat poop. Roll pieces in the cereal, place on an unprepared cookie sheet, and bake for 10 to 15 minutes in the preheated oven.
- Serve the cookies in a disposable cat litter box, on a bed of cereal, with a brand new litterbox scoop. Add plastic flies, and dip the litter scoop in chocolate for added fun.
Nutrition Facts : Calories 328 calories, Carbohydrate 59.8 g, Cholesterol 28.4 mg, Fat 8.5 g, Fiber 6.3 g, Protein 8 g, SaturatedFat 4.7 g, Sodium 381.1 mg, Sugar 12.5 g
CAT SUGAR COOKIES
These feline-shaped treats are inspired by the 1973 short film "How to Draw a Cat".
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 7
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.
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- Combine all remaining ingredients except candies in another bowl. Add flour mixture to butter mixture, beating at low speed until well mixed.
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