Black Cat Cookies

Black Cat Cookies

Black Cat Cookies

Make these cute Halloween cookies for a party or a Halloween night treat.

  • 1 box chocolate cake mix
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • large black gumdrops - about 1" size
  • black shoestring licorice

    frosting ingredients...

  • 1/4 cup butter or margarine, softened
  • 1/4 tsp. salt
  • 3 cups confectioners' sugar
  • 1 tsp. vanilla
  • 2 to 3 T. milk
  • red and yellow food coloring
  • Cookie Preparation -
    Combine the dry cake mix, oil, and eggs in a mixing bowl. Mix at medium speed for about one minute or until blended. Drop the cookie batter by teaspoons full, about 2" apart, on to ungreased cookie sheets. Bake in a preheated oven at 350º for 10 to 12 minutes, or until the center of the cookies springs back when pressed lightly in the center. Cool the baked cookies on the cookie sheet for one minute before removing to a wire rack to finish cooling.

    Frosting Preparation -
    In a mixing bowl, combine the softened butter, salt, vanilla and 1 cup confectioners sugar. Beat at medium speed for about one minute or until well blended. Add the remaining confectioners' sugar alternately with the milk, beating until smooth and creamy. Add 4 to 5 drops each of red and yellow food coloring to get the desired shade of orange. Spread the frosting on the completely cooled cookies.

    For each cat, horizontally slice 1 black gumdrop into 3 pieces. Use the rounded top slice for the head and the large bottom slice for the body. Cut the tail and ears from the third slice. Use snips of shoestring licorice for whiskers.

    This recipe makes about 4 dozen - 2-1/2" round cookies.

    Calphalon 14Calphalon 14" x 17" Classic Nonstick Cookie Sheet Combo
    These large, nonstick cookie sheets feature Calphalon quality aluminized steel construction for durability and professional baking results.

    You Should Also Read:
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    Content copyright © 2018 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.