Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Cute Kitty Cookies

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!

18 ServingsPrep: 25 min. + chilling Bake: 10 min./batch

Ingredients

1/2 cup butter, 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 ounces unsweetened chocolate, melted and cooled
Semisweet chocolate chips
Red-hot candies
Shoestring black licorice, cut into 1-1/2-inch pieces

Directions

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.
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.

2 of 2

Cute Kitty Cookies (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 serving (2 each) equals 203 calories, 10 g fat (5 g saturated fat), 37 mg cholesterol, 141 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.