Kitty Pet Cookies Recipes

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in oats. Divide dough in half. Add melted chocolate to one portion. , Shape the plain dough into an 8-in. roll. Roll chocolate dough between waxed paper into an 8-in. square. Place plain dough at one end of square; roll up. Wrap in plastic; refrigerate for at least 3 hours or over night. , Unwrap dough; cut into 1/4 in. slices. Place 2 i. apart on ungreased baking sheets. To form ears, pinch two triangles on the top of each cookie. , Bake at 350° for 8-10 minutes or until lightly browned. Immediately place two chocolate chips for eyes, a red-hot for the nose and six pieces of licorice on each for whiskers. Cool on wire racks.

Steps:

• Set oven to 350 degrees.
• Oil a cookie sheet.
• Mix all dry ingredients together.
• Add in molasses, egg, butter (or oil if using) and milk; mix to combine.
• Roll out flat on oiled cookie sheet; cut into small cat bite-sized pieces.
• Bake 20 minutes.
• Let cool; store in tightly sealed containers.

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. Roll dough 1/4-inch thick. Use 2-inch round cutter to cut 36 cookies from dough, rolling and rerolling as necessary. Place rounds 1 inch apart on ungreased cookie sheet. Use remaining dough to form small triangles to make ears on cookies. Press 2 triangles onto each cookie to make a cat face.
• Bake 6 to 8 minutes or until cookies are just golden brown around edges. Transfer to cooling rack to cool completely.
• Use frosting to frost cooled cookies. Use black decorator gel to make two eyes on each cookie. Place one of the round yellow candy sprinkles in the center of each of the cookies to make a nose.
• Unroll licorice wheels, and cut six small pieces of licorice for each cat cookie. Place licorice on cookies to form whiskers.
• Place one fruit snack bow on each cookie. Serve immediately, or cover loosely with plastic wrap until ready to serve.

Steps:

• Stir together the flour, baking powder, nutmeg and salt in a medium bowl. Combine the butter and sugar in a mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Scrape down the side of the bowl and add the egg and vanilla. Beat until smooth and fluffy, about 1 minute. Add the flour mixture and beat on low, scraping the bowl once, to make a smooth dough.
• Remove the dough from the mixer and divide in half. Add the orange zest and orange gel food coloring to one half of the dough, kneading to incorporate, but don't incorporate the food coloring fully, in order to achieve a marbled look. Knead the teal food coloring into the other half of the dough. Wrap and refrigerate the teal dough.
• Lay a piece of parchment paper on a baking sheet. On a lightly floured surface, roll out the orange dough to about 1/2-inch or a bit thicker. Use a small kitty face cutter (around 1 1/2 inches in diameter) to cut out as many faces as you can and transfer to the parchment paper. Push together the scraps, then roll and cut again. Brush the faces with a little cold water and stick them all together into a log 8 to 9 inches in length. Refrigerate or freeze until very firm, 1 hour in the fridge or 30 minutes in the freezer.
• Once the orange log is firm, cut the teal piece of dough into 8 pieces and roll each into a snake about as long as the log. Press the snakes to flatten slightly. Stick the snakes on the log all around, covering the log. Roll the log gently on the counter to make it round (but don't put so much pressure that you smoosh the kitty faces inside). Once the log is round spread 1/2 cup or so of nonpareils on a plate or small rimmed baking sheet. Roll the log to coat in nonpareils. Wrap tightly in plastic and refrigerate or freeze again until firm. (The cookies can also be made up to this point and frozen for later use.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Unwrap the dough and use a sharp knife to cut cookies just a bit more than 1/4-inch thick. Space the cookies about an inch apart on the baking sheets. Bake, rotating the trays from top to bottom once, until crisp on the edges, 10 to 12 minutes. Cool.

Steps:

• Beat together peanut butter, eggs, and water.
• Gradually add cake mix.
• Mix well.
• Form dough into 1-inch balls.
• Place on ungreased cookie sheet.
• Flatten balls with bottom of glass dipped in sugar.
• Pinch out 2 ears at top of cookie.
• Add M&M's (eyes) and red hots (nose).
• Press fork into dough to form whiskers.
• Bake at 375 degrees for 8-10 minutes.
• Makes 4 1/2 dozen.