Title: Cat Fancies
Categories: Cookies, Chocolate
Yield: 36 Cookies
1 1/4 c Brown sugar; firmly packed
3/4 c Golden crisco shortening
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Semi-sweet chocolate chips
1 c Pecans; coarsely chopped
- (optional)
72 Pecan halves
- (1 c / 250 ml)
108 Candy coated chocolate
- candies
- (about 1/2 c / 125 ml)
72 Pretzel sticks; halved
Combine brown sugar, shortening, milk, and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Beat egg
into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture just
until blended. Stir in chocolate chips and pecans pieces.
Refrigerate at least 1 hour.
Preheat oven to 375°F (190°C). Place sheets of foil on countertop
for cooling cookies
Form dough into 1" (2.5 cm) balls. Place balls of dough 3" (7 cm)
apart onto ungreased baking sheet. Flatten each cookie with palm of
hand. Press 2 pecan halves into the top of each cookie to look like
cat ears. Press two pretzel sticks halves into each side of the
cookie for whiskers.
Bake one baking sheet at a time at 375°F (190°C) for 8 to
10 minutes for chewy cookies, or 11 to 13 minutes for crisp
cookies. Do not oberbake. Remove baking sheet from oven. Press
candy coated chocolate candies into each cookie for eyes and mouth.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool
completely.
If nuts are omitted, add an additional 1/2 cup (125 mL) semi-sweet
chocolate chips.
