I love the way these black cats look! They are made of pie crust, and I’m not sure how I feel about that. True, they are easy to cut out from refrigerated pie pastry, but pastry is easily broken after baking, especially while trying to frost these “cookies.” It’s just as easy to use refrigerated prepared cookie dough that won’t break so easily.
The suggested frosting is a black paste frosting, but I’d prefer some really dark chocolate frosting, possibly just melted dark chocolate. If you use a good shortbread cookie recipe the melted dark chocolate would be a wonderful combination, gourmet even. (Click on the label “shortbread” below this post for some good recipes.)
You don’t have to use a cat cookie cutter. Pumpkins, leaves, and other cookie cutter shapes work well for Fall, but you could make these for any holiday/season with your choice. If you want to use the pie crust you will have a more delicate “cookie” but you might like the flaky texture for a change.
If you make your own pie crust dough you can save money on the dough and make enough so that you will get enough whole “cookies” even after broken ones. Broken ones make for great snacks too!
Also at the link is a recipe for a pumpkin pie dip made from pumpkin and cream cheese. It’s not exactly pumpkin pie, but it could be a fun way to get some of that flavor. Keep this in mind for Thanksgiving and/or Christmas time.
Click here to link to recipe at Taste of Home where one reviewer says she’ll use these at her wine and cheese tasting party. Click the label “pie crust” below for an easy recipe to make your own pastry dough.