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      RECIPE TITLE "Black Cat Cookies Recipe"
    Source: Halloween Treats,
    Courtesy of Cooking.com

    yieldsMakes about 2 dozen 5- or 6-inch cookies time---difficultyeasy

    These cookies are big black cats that you definitely want in your path. They may look eerie but they make good eating! Kids can help mix the dough, cut out the cookies and then (what fun!) ice them!

      RECIPE INGREDIENTS

    2 cups unbleached all-purpose flour
    1/4 teaspoon salt
    1 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    10 tablespoons unsalted butter, softened
    1 cup sugar
    1 egg
    1 1/2 teaspoons pure vanilla etract

    For the Icing:
    2 egg whites
    4 1/2 cups confectioners' sugar
    1 tablespoon fresh lemon juice
    Food coloring, black, yellow, and pink or red
    Black licorice strings


    Halloween: The Best of Martha Stewart Living
    Halloween is rivaled only by Christmas when it comes to the holidays that generate the most interest for Martha Stewart Living’s readers. Halloween is a compendium of the best Halloween ideas published in the magazine over the last decade. To help celebrate this ghoulish holiday, the editors of Martha Stewart Living bring us Halloween, a compilation of all the best tricks and treats of the spooky season. Organized in two sections, Halloween makes this holiday so much fun it’s scary. In “Tricking,” pranksters will find all manner of pumpkin carving, eerie lighting, and makeup and decorating ideas. “Treating” provides the recipes for having a Halloween feast or a hanted-house party and ideas for making mischief with kids.
      RECIPE METHOD

    In a medium bowl, whisk together the flour, salt, allspice, and nutmeg; reserve

    In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well.

    Reduce speed to low, add the flour mixture, and beat until the dough comes together. Turn out the dough onto a lightly floured surface and divide in half. Flatten each half into a disk, wrap separately in plastic wrap, and chill until firm, about 1 hour.

    Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper.

    On a lightly floured surface, roll out the dough 1/8-inch thick. Using a cat-shaped cookie cutter or template 5 or 6 inches in diameter, cut out cookies. Reroll scraps. As you cut the cookies, transfer them to the prepared baking sheets.

    Bake until lightly browned on the edges, 8 to 10 minutes. Remove to cooling racks and let cool to room temperature before icing.

    To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners' sugar and lemon juice and continue to beat until thick and shiny. The icing should spread easily. If the icing is too thin, add more sugar; if it's too thick, add a bit of water.

    Scoop out half the icing and divide it in half between 2 small bowls. Tint the icing remaining in the large bowl with black food coloring (for the eyes) and the other small bowl with pink or red coloring (for the mouth).

    TO ICE THE COOKIES: Spoon black icing onto its center. Smooth with a small spatula or butter knife. Allow to dry for a few minutes. Using a paint brush or toothpicks (if you don't have a pastry bag or the inclination to use one), draw eyes onto the icing with the yellow icing and a mouth with the pink or red icing. Place 3 licorice strings, cut to fit, on each side of the face for the whiskers.

    Recipe reprinted by permission of Chronicle. All rights reserved.

      Nutrition Facts
    Makes about 2 dozen 5- or 6-inch cookies
    Facts per Serving
    Calories: 191 Fat: 5g Carbohydrates: 35g
    Cholesterol: 22mg Sodium: 33mg Protein: 2g
    Fiber: 0g % Cal. from Fat: 24% % Cal. from Carbs: 73%

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