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Cute Kitty Cookies

By: Kay Curtis

"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!"

Rate/Review | Read Reviews (4)

Prep Time:
25 Min

Cook Time:
10 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1/2 cup butter or margarine, softened
1/4 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
2 (1 ounce) squares unsweetened chocolate, melted and cooled
Semisweet chocolate chips
Red-hot candies
Black shoestring licorice, cut into 1-1/2-inch pieces

Directions

In a mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in oats. Divide dough in half. Add melted chocolate to one portion. Roll plain dough into an 8-in. log. Roll chocolate dough between waxed paper into an 8-in. square. Place log at one end of square; roll up. Wrap in plastic wrap; refrigerate for at least 3 hours.
Cut into 1/2-in. slices. Place on ungreased baking sheets. To form ears, pinch two triangles on the top of each cookie. Bake at 350 degrees F 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.