Black Cat Sandwich Cookies

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 156
  • Fat: 6.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.6g
  • Carbohydrate: 23.9g
  • Fiber: 0.5g
  • Cholesterol: 14mg
  • Iron: 1.3mg
  • Sodium: 118mg
  • Calcium: 12mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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