Black Cat Sandwich Cookies

Black Cat Sandwich Cookies Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Letting these cookies cross your path will bring bad luck, so make sure to gobble them up before the tray passes you by.

Yield:

Serves 18 (serving size: 1 cookie sandwich)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Calories 156
Fat 6.1 g
Satfat 3.7 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 1.6 g
Carbohydrate 23.9 g
Fiber 0.5 g
Cholesterol 14 mg
Iron 1.3 mg
Sodium 118 mg
Calcium 12 mg

Ingredients

Cookies:
8 ounces cake flour (about 2 cups)
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup powdered sugar
1/2 cup butter, softened
2 tablespoons 2% reduced-fat milk
1 1/2 teaspoons vanilla extract
Filling:
1 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons 2% reduced-fat milk
1/2 cup powdered sugar
2 tablespoons Dutch process cocoa
Dash of salt

Preparation

1. Preheat oven to 350°.

2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, and baking powder, stirring with a whisk. Place powdered sugar and butter in a large bowl. Beat with a mixer at medium-high speed until well blended. Add 2 tablespoons milk and vanilla; beat 1 minute or until well combined. Add the flour mixture; beat on low speed until just combined.

3. Shape the dough into a 6-inch disk. Cover tightly with plastic wrap; chill 30 minutes. Discard plastic. Roll dough to a 1/4-inch thickness on a lightly floured surface. Cut out 36 (2-inch) round cookies, rerolling scraps as necessary. Using a small decorative cookie cutter, cut a cat-shaped opening in 18 rounds. Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 14 minutes or until lightly browned. Cool on a wire rack.

4. To prepare filling, combine chocolate and 2 tablespoons milk in a microwave-safe dish; microwave at HIGH for 1 minute or until melted, stirring every 15 seconds. Stir just until smooth. Combine 1/2 cup powdered sugar, cocoa, and dash of salt in a bowl, stirring well with a whisk. Add chocolate mixture to sugar mixture; stir just until smooth. (Mixture will thicken as it cools.) Divide chocolate mixture evenly among 18 whole cookies; spread in a thin, even layer. Top each cookie with a cut-out cookie.

Note:

Julianna Grimes,

October 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note