Catscatcookies Recipes

CAT POOP COOKIES I

Cat Poop Cookies I image

This recipe sounds a little different, but is really good. It is also a cute cookie to serve at Halloween.

Provided by Tricia Weimer

Yield 12

Number Of Ingredients 7

Ingredients

½ cup honey
2 cups all-purpose flour
⅔ cup butter
½ cup unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)

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.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 37.4 g, Cholesterol 42.6 mg, Fat 11.5 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 7 g, Sodium 138.7 mg, Sugar 13 g

CAT SUGAR COOKIES

Cat Sugar Cookies image

These feline-shaped treats are inspired by the 1973 short film "How to Draw a Cat".

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 7

Ingredients

4 cups sifted all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract

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.

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