Black Cat Cookies Recipes

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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



Black Cat Cookies image

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.

1 cup butter, softened
2 cups sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 Red Hot candies

BLACK CAT COOKIES

Make and share this Black Cat Cookies recipe from Food.com.

Provided by Jolene Green

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11



Black Cat Cookies image

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.

Nutrition Facts : Calories 868, Fat 35, SaturatedFat 21.2, Cholesterol 143.3, Sodium 579.3, Carbohydrate 133.8, Fiber 6.7, Sugar 69.6, Protein 12.8

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 cup baking cocoa
3 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3 1/2 cups flour
candy corn
red hot red cinnamon candies

BLACK CAT COOKIES

These cute little cookies will make a great fun Halloween treat. The candy corn eyes take on a unique look when baked. Try this recipe for your little goblins! This cookie idea from Land O'Lakes.

Provided by Pat Duran

Categories     Other Snacks

Time 45m

Number Of Ingredients 9



Black Cat Cookies image

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.

2 c granulated sugar
1 c soft butter
3 large eggs
1 Tbsp vanilla
3 c all purpose flour
3/4 c unsweetened cocoa
1/2 tsp each of baking soda and baking powder
1/2 tsp salt
garnishes: candy corn and red cinnamon candies

BLACK CAT COOKIE POPS

These black cat pops won't bring you bad luck! Gold Medal® flour and Dutch cocoa cookies decorated with Betty Crocker® Brownie Toppers® chocolate topping make for an easy Halloween dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 18

Number Of Ingredients 14



Black Cat Cookie Pops image

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.

Nutrition Facts : Calories 338, Carbohydrate 53 g, Fat 2 1/2, Fiber 1 1/2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 222 mg

1 cup sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup unsweetened Dutch processed baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
18 paper lollipop sticks
1 pouch (7 oz) Betty Crocker™ Brownie Toppers® chocolate topping
9 chocolate-covered peppermint patties, unwrapped, cut into quarters
36 pieces candy corn
18 brown candy-coated chocolate candies
Black string licorice, cut into 1-inch pieces

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