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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 18 |
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An oatmeal refrigerator cookie recipe proved purrfect for cat cookies. Half of the dough is chocolate, which frames the playful faces. It was a game of cat and mouse to see what dessert plate would be emptied first! Ingredients:
1/2 cup butter, softened |
1/4 cup shortening |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1 cup quick-cooking oats |
2 ounces unsweetened chocolate, melted and cooled |
semisweet chocolate chips |
red-hot candies |
shoestring black licorice, cut into 1-1/2-inch pieces |
Directions:
1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in oats. Divide dough in half. Add melted chocolate to one portion.
2. Shape the plain dough into an 8-in. roll. Roll chocolate dough between waxed paper into an 8-in. square. Place plain dough at one end of square; roll up. Wrap in plastic wrap; refrigerate for at least 3 hours or over night.
3. Unwrap dough; cut into 1/4 in. slices. Place 2 i. apart on ungreased baking sheets. To form ears, pinch two triangles on the top of each cookie.
4. Bake at 350° for 8-10 minutes or until lightly browned. Immediately place two chocolate chips for eyes, a red-hot for the nose and six pieces of licorice on each for whiskers. Cool on wire racks. Yield: 3 dozen.
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