ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Cats & Bats

Oxmoor House
Yield Makes about 3 dozen
Don't let these black cats and bats scare you... they are as sweet as can be.


  • 2/3 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 4 teaspoons milk
  • 3 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Garnish: black sanding sugar, green gel icing

How to Make It

  1. In a large bowl, blend shortening and sugar; add eggs, vanilla and milk. In a separate bowl, mix remaining ingredients. Add flour mixture to shortening mixture; stir until well blended. Divide dough into 3 or 4 balls; wrap in plastic wrap and chill for at least one hour. Roll out dough 1/4-inch thick on a floured surface. Cut out shapes with cookie cutters. Transfer to ungreased baking sheats. Bake at 400 degrees for 7 to 9 minutes. Cool before frosting. Tint Powdered Sugar Frosting black; spread on cookies. Sprinkle with black sanding sugar while still wet. Add eyes with gren gel icing.

Cook's Notes

Roll and cut out the shapes of these cookies, bake them days before you are ready to start decorating. Simply freeze them until you have time to do the decorating.

A Ghastly-Good Halloween