• 24servings
  • 35minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup salted butter, softened

  2. 2 cups granulated white sugar

  3. 2 large eggs

  4. 3 teaspoons vanilla extract

  5. 3 cups all-purpose flour

  6. 1 cup unsweetened cocoa (I used 1/2 black cocoa to make them darker)

  7. 1/2 teaspoon baking powder

  8. 1/2 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 24 wooden craft sticks (popsicle sticks)

  11. 48 pieces candy corn

  12. 24 red-hot candies

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper (or lightly grease baking sheets).

  2. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture.

  3. Roll dough into 1 1/2-inch. balls and place 3-inches apart on prepared baking sheets.

  4. Insert a wooden stick into each ball of cookie dough. Flatten with a glass dipped in sugar. Pinch top of cookie to form kitty cat ears. For whiskers, press a fork twice into each side of the cookie. Bake for 10-12 minutes or until cookies are set. Remove from the oven - immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.


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