Black Cat Cookies

Prep Time:  1 Hour
Chill Time: 2 Hours
Bake Time (per batch): 8 Minutes
Oven Temp: 350F
Makes: Approximately 25 Cookies

2 1/4 Cups All Purpose Flour
2/3 Cup Unsweetened Cocoa Powder
1/4 Teaspoon Ground Cinnamon
1 Cup Butter
3/4 Cup Sugar
1 Egg
2 Teaspoon Vanilla Extract
3 Containers 1/4 Ounce Edible Black Glitter
Light Corn Syrup
1 Tube 4.25 Ounces Black Decorating Icing
Assorted Decorations - Nonpareils, Candy Corn, Sprinkles etc.

Step One:
Preheat oven to 350F.  Combine flour, cocoa and cinnamon.  On medium speed, beat butter and sugar until creamy, approximately 2 minutes.  Beat in egg and vanilla.  Gradually beat in reserved flour mixture until dough forms.

Step Two:
On lightly floured surface, roll out dough to 1/4 inch thickness.  Using 3 inch and 4 inch cat shaped cookie cutters, cut out cookies, re-rolling scraps.  Place 2 inches apart on ungreased baking sheets.  Bake for 8-9 minutes or until baked through.  Cool for 10 minutes.  Transfer from pans to racks to allow to cool completely.

Step Three:
Spread glitter over small plate.  Lightly brush cookies with corn syrup, except for the tail if you plan to icing it instead.  Press cookie into glitter; shake of the excess glitter onto the plate. If desired applying icing to the tails and sprinkle with nonpareils. For eyes, attach nonpareils with icing.  Decorate as desired with candy corn and sprinkles attached with icing or corn syrup.

With most cookies these will keep for a few days in a sealed container.

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