CAT COOKIES RECIPE RECIPES

Steps:

• Combine sugar and butter in bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
• Combine all remaining ingredients except candies in another bowl. Add flour mixture to butter mixture, beating at low speed until well mixed.
• Divide dough in half. Shape each half into a ball; flatten to 1/2 inch. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.
• Heat oven to 350°F. 
• Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch round cookie cutters. Place onto ungreased cookie sheets.
• Using fingers, pinch up ears at top of each circle. Place 2 pieces candy corn onto cookies for eyes and 1 red cinnamon candy for nose. Press tines of fork on each side of cookie below eyes to form whiskers.
• Bake 7-9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to cooling rack.

Steps:

• In a small saucepan over low heat, heat 3 tablespoons butter and cocoa powder until butter is melted, stirring until combined. Let cool 15 minutes. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat together remaining butter, espresso powder, sugar, salt, and cooled cocoa powder mixture until well combined and fluffy, about 1 minute. Add yolks and vanilla and beat until combined. Add flour in three batches, making sure each addition is fully combined before adding the next. Beat until mixture pulls towards paddle attachment to form a loose ball. Turn dough onto a work surface and form two equal discs. Transfer to refrigerator to chill until dough is firm, about 1 hour. Line baking sheet with parchment paper and heat oven to 375°. Roll out one disc between parchment paper until just over 1/8" thickness. Peel off top parchment sheet and stamp out cat shapes, then transfer to prepared baking sheet, spaced 1" apart.