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!
- 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
- 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.
- 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.
Originally published as Cute Kitty Cookies in Taste of Home April/May 1999, p37
Reviews for Cute Kitty Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 31, 2013
"While these are incredibly cute, they were dry! We did not like them at all. They were not sweet and didnt have a lot of taste. I think some brown sugar should be added to the recipe."