Cute Oatmeal Kitty Cookies
1/2 cup butter, softened
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
2 ounces unsweetened chocolate,
melted and cooled
Semisweet chocolate chips
Shoestring black licorice, cut into 1-1/2-inch pieces
In a large bowl, cream butter, shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and salt; gradually add to the creamed
mixture and mix well. Stir in oats. Divide dough in half. Add melted chocolate
to one portion.
Shape the plain dough into an 8-in. roll. Roll chocolate dough between waxed
paper into an 8-in. square. Place plain dough at one end of square; roll up.
Wrap in plastic wrap; refrigerate for at least 3 hours or over night.
Unwrap dough; cut into 1/4 in. slices. Place 2 i. apart on ungreased baking sheets.
To form ears, pinch two triangles on the top of each cookie.
Bake at 350° for 8-10 minutes or until lightly browned. Immediately place two
chocolate chips for eyes, a red-hot for the nose and six pieces of licorice on each
for whiskers. Cool on wire racks. Yield: 3 dozen.