Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Halloween: Black Cat Cookies




Source of Recipe


CD Kitchen


List of Ingredients




1 cup butter -- softened
2 cups sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle
sticks
48 candy corn candies
24 red-hot candies



Recipe



In a mixing 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" balls. Place 3" 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°F.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.