Pastry

Scary Cat Cookies

scary cat cookies
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PREP TIME: 30 minutes START TO FINISH: 1 hour 15 minutes    15 cookies

¹⁄2 cup sugar

3 oz semisweet baking chocolate

 1 cup butter, softened (do not use margarine) 

¹⁄2 cup sugar 

2¹⁄4 cups all-purpose flour 

1 teaspoon vanilla 

1 egg 

Yellow candy sprinkles 

15 yellow mini candy-coated milk chocolate candies 

1 package pull-apart yellow licorice twists, cut into

1-inch pieces 

1 package pull-apart pink licorice twists, cut into bits

Heat oven to 350°F. Grease cookie sheets with shortening. 

In 1-quart saucepan, melt chocolate over low heat, stirring constantly. In a large bowl, beat butter and sugar with an electric mixer on medium speed, or mix with a 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 an about ¹⁄4-inch slit in the same balls, using scissors. Sepa- rate 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 the body. Shape small pieces of dough into 15 (2¹⁄2-inch-long) ropes. Place end of rope under each body for tail. 

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. 

1 Cookie: Calories 310; Total Fat 16g (Saturated Fat 10g; Trans Fat 0.5g);  Cholesterol 45mg; Sodium 140mg; Total Carbohydrate 38g (Dietary Fiber 1g); Protein 3g Exchanges: 1 starch, 1¹⁄2 Other Carbohydrate, 3 Fat Carbohydrate  Choices: 2¹⁄2

Sweet Success Tips Use a small dab of chocolate frosting, peanut butter, or melted chocolate to adhere the candy to the cat’s faces. You can substitute any small colorful candy for the miniature candy-coated baking bits.

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