Black Cat Cookies Recipes

BLACK CAT COOKIES

Steps:

• 1. Combine sugar and butter in a large bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add vanilla; beat well.
• 2. Combine all remaining ingredients except garnishes, in a medium bowl. Reduce speed to low , add flour mixture to butter mixture. Beat until well mixed. Divide dough in half. Shape each in a ball; flatten to 1/2 inch. Wrap in plastic wrap. Chill at least 1 hour.
• 3. Heat oven to 350^. Roll out dough on lightly floured surface, one of the balls at a time( keep the other in the fridge)flatten to 1/4-inch thickness. Cut with a 3-inch round cookie cutter. Place on ungreased cookie sheet.
• 4. Using fingers, pinch up ears at top of each circle. Place 2 pieces candy corn onto cookies for eyes and 1 red cinnamon candy for nose. Press tines of fork on each side of cookie below eyes to form whiskers.
• 5. Bake for 7-9 minutes or until cookies are set. Do not over bake. Let cool 1 minute on cookie sheet; remove to wire cooling rack. --- Note: Use different color varieties of candy corn to make different colored eyes. You can use parchment paper on cookie sheets if desired for easy clean-up.

BLACK CAT COOKIES

Steps:

• Blend butter, sugar, brown sugar, eggs, cocoa, and vanilla in mixing bowl.
• Mix until smooth.
• Add in baking powder, baking soda and flour. Blend until combined.
• Roll into balls and place on cookie sheet. Flatten each cookie ball with a glass.
• With your fingers pinch the top of each cookie to form into ears.
• Add whiskers by press the a fork into each side of the cookie "face."
• Bake at 350°F for 10 minutes.
• Take out of oven and press in 2 candy corn eyes and a red hot cinnamon candy for a nose.

BLACK CAT COOKIE POPS

Steps:

• In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, cocoa, baking powder and salt until blended. On lightly floured surface, shape dough into 6x21/2-inch roll. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
• Heat oven to 350°F. Spray cookie sheet with cooking spray. Unwrap dough; cut into 1/4-inch slices. On cookie sheet, place cookies about 1 inch apart. Carefully insert lollipop stick into bottom of each cookie.
• Bake 12 to 15 minutes or until set. Cool 10 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Using chocolate topping, attach peppermint patty pieces for ears, candy corn for eyes, chocolate candies for nose and licorice pieces for whiskers on each cookie.