Cute Kitty Cookies Recipe

4 1 2
Cute Kitty Cookies Recipe
Cute Kitty Cookies Recipe photo by Taste of Home
Publisher Photo

Cute Kitty Cookies Recipe

Read Reviews
4 1 2
Publisher Photo
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!
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

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 squares (1 ounce each) 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° 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

Nutritional Facts

2 each: 203 calories, 10g fat (5g saturated fat), 37mg cholesterol, 141mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • Semisweet chocolate chips
  • Red-hot candies
  • Black shoestring licorice, cut into 1-1/2-inch pieces
  1. 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.
  2. 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° 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

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MY REVIEW
aicenhour User ID: 4627743 71623
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."

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