Black
Cat Cookies
These
cookies are big black cats that you definitely want in your path.
They may
look eerie but they make good eating!
Kids can help mix the dough, cut out
the cookies and then (what fun!) ice them!
Ingredients:
2
cups unbleached all-purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
1/4
teaspoon ground nutmeg
10 tablespoons unsalted butter, softened
1 cup sugar
1
egg
1 1/2 teaspoons pure vanilla extract For the icing:
2
egg whites
4 1/2 cups confectioners' sugar
1 tablespoon fresh lemon juice
food coloring, black, yellow, and pink or red black licorice strings.
Method:
.
In a medium bowl, whisk together the flour, salt, allspice, and nutmeg;
reserve In a large bowl, using an electric mixer set on
medium-high speed,
beat together the butter and sugar until light and fluffy. Add the egg and vanilla
and beat well. Reduce speed to low, add the flour mixture, and beat until
the dough comes together. Turn out the dough onto a lightly floured surface and
divide in half. Flatten each half into a disk, wrap separately in plastic wrap,
and chill until firm, about 1 hour. Preheat an oven to 350° F. Line
2 baking sheets with parchment paper. On a lightly floured surface, roll
out the dough 1/8-inch thick. Using a cat-shaped cookie cutter or template 5 or
6 inches in diameter, cut out cookies. Re roll scraps. As you cut the cookies,
transfer them to the prepared baking sheets. Bake until lightly browned
on the edges, 8 to 10 minutes. Remove to cooling racks and let cool to room temperature
before icing. To make the icing, place the egg whites in a bowl. Using an
electric mixer set on high speed, beat until soft peaks form. Add the confectioners'
sugar and lemon juice and continue to beat until thick and shiny. The icing should
spread easily. If the icing is too thin, add more sugar; if it's too thick, add
a bit of water. Scoop out half the icing and divide it in half between 2
small bowls. Tint the icing remaining in the large bowl with black food coloring
(for the eyes) and the other small bowl with pink or red coloring (for the mouth). To
ice each cookie: spoon black icing onto its center. Smooth with a small spatula
or butter knife. Allow to dry for a few minutes. Using a paint brush or toothpicks
(if you don't have a pastry bag or the inclination to use one), draw eyes onto
the icing with the yellow icing and a mouth with the pink or red icing. Place
3 licorice strings, cut to fit, on each side of the face for the whiskers.
.
Makes about 2 dozen 5 or 6-inch cookies
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