Cat Scat Cookies Recipes

CAT POOP COOKIES II

Steps:

• In a medium bowl, Microwave the honey until it bubbles. This may take up to 1 minute. Stir in the molasses, butter and egg. Beat until smooth. Stir in the flour, cinnamon, ginger, and cloves until combined. Then add the dramatic additions of your choice such as coconut, ramen, chocolate chips, or peanuts. Chill dough until firm.
• Preheat oven to 350 degrees F (175 degrees C). Roll dough into logs about 3/4 inch in diameter. Cut into pieces the approximate length of cat poop. Roll pieces in the cereal, place on an unprepared cookie sheet, and bake for 10 to 15 minutes in the preheated oven.
• Serve the cookies in a disposable cat litter box, on a bed of cereal, with a brand new litterbox scoop. Add plastic flies, and dip the litter scoop in chocolate for added fun.

CAT POOP COOKIES I

Steps:

• Microwave honey on high until bubbly (about 1 minute). Stir in the margarine. Add the egg and mix well. Stir in the flour, cocoa and vanilla. Mix well and chill dough for several hours in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll chunks of the chilled dough into cylindrical shapes in order to resemble cat poop. Roll cookies in cereal and place on ungreased baking sheet.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Serve cookies in a new litter box on a bed of malted barley cereal. Use a new litter scoop to remove cookies.

CAT SUGAR COOKIES

Steps:

• Sift flour, baking powder, and salt into a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour (or overnight).
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out cookies with a 4-inch cat-shape cookie cutter, transferring cookies to parchment-lined baking sheets as you work. Roll out the scraps, and repeat. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
• Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

BLACK CAT COOKIES

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets., Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and Red Hots for noses. Remove to wire racks to cool.

CAT SCAT COOKIES

Steps:

• Place honey in a heat-proof bowl and microwave on high heat until bubbles appear, about a minute; add butter and stir until combined. Add flour, cocoa powder, egg and vanilla and stir to combine.
• Form dough into small, log-shaped cookies of random lengths to resemble cat dukies. Place logs on a baking sheet and refrigerate until firm. Roll chilled logs in Grape nuts until cereal adheres to the dough -- the cookies don't have to be totally covered with the cereal, they should look sort of random or realistic.
• Place on ungreased baking sheets and bake in a preheated 350° oven for 10-15 minutes or until lightly browned. Remove from oven and place cookies on a wire rack to cool completely.
• Line a clean litter box with foil and cover bottom with additional Grape Nuts cereal. Add cookies to the 'litter' and serve with a new (clean) litter scoop. LOL.

CAT'S-TONGUE COOKIES

Steps:

• Preheat the oven to 325°F.
• Cream until light and fluffy: 4 tablespoons (1/2 stick) butter, softened, 1/3 cup sugar.
• Beat in one at a time, mixing well after each addition: 2 egg whites, at room temperature.
• Stir in: 1/4 teaspoon vanilla extract.
• And then mix in until just incorporated: 1/2 cup minus 1 tablespoon flour, 1/4 teaspoon salt.
• Scoop the batter into a pastry bag fitted with a small round tip. Line baking sheets with parchment paper or, even better, nonstick silicone sheets. Pipe 2-inch-long straight lines of batter 1 inch apart. Bake for 7 to 10 minutes or until golden brown, rotating the baking sheets halfway through for even baking. Gently remove the cookies while still warm by running a small off set spatula underneath each one. When cool, store in an airtight container.
• Instead of piping the batter, use a spoon or off set spatula to spread the batter very thin in the shape of cats' tongues-or other shapes.