While researching Halloween, Chef Renee Marton came across these Black Cat Cookies, a very easy way to make cookie with a black cat design.
Black Cat Cookies
adapted from Betty Crocker’s Cook Book
for Boys and Girls, 1957
1/3 cup shortening
1/3 cup sugar
1 egg, slightly beaten
2/3 cup honey
1 teaspoon vanilla
2-3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
flat bottomed glass or small rolling pin
chocolate peppermint wafers - round
semisweet chocolate chips
Thoroughly mix first 5 ingredients. Stir flour, baking soda and salt together and then add to mixture. Blend all together, but don’t overmix. Chill for one hour. Preheat oven to 375 degrees F. Lightly grease baking sheet. Roll dough into balls the size of walnuts. Place on cookie sheet. Dip bottom of glass in flour. Use bottom to flatten cookies. Bake for about 8 minutes.
As soon as cookies are removed from oven, place a peppermint wafer slightly off center of each cookie (this will become the main body of the cat). Place two chips close together next to top edge of mint wafer and one at the center of the bottom edge of wafer. With toothpick, using a circular motion, stir the two top chips—one at a time—and drag the toothpick upwards to form the point of the cat’s ear. Repeat. On the bottom chip, with toothpick, shape the melted chocolate into a long tail by pulling the chocolate down and to angle.