Black Cats Cookies with Cocoa
Rich cocoa cookies shaped like cats with bright yellow eyes made from turmeric glaze. These little figures look great on a shared dessert platter.
- Time
- 35 min
- Serving
- 494 kcal
- Ingredients
- ≈ $0.27
- Protein
- 8 g
Ingredients
- 1 Wheat flour 40 g
- 2 Cocoa powder 8 g
- 3 Butterpack 180 g ≈ $1.58 25 g
- 4 Sugar 20 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Baking powder 1 g
- 7 Salt to taste
- 8 Powdered sugar 12 g
- 9 Milk 2.5%pack 930 ml ≈ $0.88 5 ml
- 10 Turmeric to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cream the butter3 with sugar and salt, then mix in the egg.
Add flour, cocoa powder, and baking powder; knead into a soft dough.
Roll the dough to 5 mm thickness and cut out cat shapes with ears and tails.
Place the cutouts on parchment paper and bake at 350°F (180°C) for 10–12 minutes until the edges are set.
Mix powdered sugar with milk9 and a pinch of turmeric until a yellow glaze forms.
Pipe two eyes onto the cooled cookies and let the glaze dry.
Tips
- Why it works
- Roll the dough thin (5 mm) so the cookies don't burn outside while staying raw inside. Check doneness by the edges: they should be firm, with the center still soft.
- Substitutions
- Replace the milk with 2.5% kefir (2 ml), and the glaze will be thicker but keep its brightness. You can skip the turmeric if you don't have it, and the eyes will just be white.
- Common mistakes
- If the glaze runs off the cookies, the milk is too thin. Let it thicken for 5 minutes or add 1 more tsp of powdered sugar.
- Storing and reheating
- Keep in an airtight container for 3 days. Warm in the microwave for 10 seconds so the glaze doesn't crack. Don't freeze, as the glaze will get damp.
- Serve with
- Serve with tea and jam or honey to balance the sweetness of the cocoa. Looks good on a festive table with other decorated treats.
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