How To make Flat Cat Cookies
Ingredients
20
ounces
refrigerated sugar cookie dough, (20 ounces)
2
tablespoons
1
cinnamon candies, red
1
strawberry jam, seedless
Directions:
Tools needed:
Rolling pin
butter knife
Spatula
Cookie sheet
Spoons
Wire cooling rack
With an adult's help, preheat oven to temperature specified on package of cookie dough.
Sprinkle the flour on a clean, flat surface and roll out the cookie dough to slightly thicker than what the package directions call for.
Using butter knife, cut out cookies in the shape of a flattened cat.
Use a large spatula to carefully transfer cookies to cookie sheet.
Bake according to package directions.
While they're cooling, count out enough cinnamon candies to put two eyes and a nose on each cat. Carefully flatten between the front and bakdof two spoons and set aside.
Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose. Transfer to wire rack to continue cooling.
Dribble jam here and there on each cookie for blood. Makes approximately 3 dozen kitty road kill.
Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that are missing a limb and/or tail. Why not even sever a head or two?
Drip jam blood at stumps for an authentically dismembered look?
How To make Flat Cat Cookies's Videos
The Baking Plate by FLAT CAT GEAR
Baking Plate :
Using our Baking Plate, you can turn you Kovea Spider into an oven! Turn you stove down to the lowest setting and place the Baking Plate between the burner and your pot or mug and you are good to go. You will need to use a Fat Daddios pan to bake your goods in.
Steam Baking a Southwestern Frittata on an alcohol stove by FLAT CAT GEAR
Steam Baking is the fastest way to bake while backpacking. While you'll never get a brown crust, a lot of dishes do not require that. In this video, we steam bake a Southwestern Frittata using the FLAT CAT Standard stove with the Bake & Simmer Ring in a Bobcat Cooking System. Best regards - Jon
Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
Full printable recipe + tips:
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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Simple Icebox Cookies Recipe ASMR [Subtitles] HNC Kitchen
Everyone love snack and cookie is 1 of many choices and here I made some pretty icebox cookie. Icebox cookie is one of the way to make cookie by keeping the dough in the fridge before baking. The result is the cookie can stay in the shape nicely with simple ingredients:
Butter mix:
135g unsalted butter (room temperature) [0.6 cup]
105g sugar powder [0.9 cup]
33g egg [6.2 tbsp]
White dough:
130g butter mix
110g cake flour [1 cup]
22g almond flour [3 ¾ tbsp]
Black dough:
130g butter mix
113g cake flour [1 cup]
16g almond flour [2 ¾ tbsp]
15g black cocoa powder [2 tbsp]
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Title translation:
簡單的冰盒餅乾食譜
간단한 아이스 박스 쿠키 레시피
シンプルなアイスボックスクッキーのレシピ
สูตรคุกกี้กล่องน้ำแข็งง่ายๆ
Resepi Cookies Ais sederhana
Resep biskuit es gampang
Recette de biscuits glacés simples
Receta simple de galletas de caja de hielo
وصفة بسكويت آيس بوكس بسيطة
Рецепт печенья Simple Ice Box
Copy Cat Recipe for Double Tree Hotel Cookies ????
Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy!
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RECIPE:
2 1/4 cups all-purpose flour
1/2 cup rolled oats, ground into flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, melted
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 tablespoon vanilla extract
1/2 teaspoon lemon juice
2 large eggs, room temperature
3 cups semi-sweet chocolate chips
1 cup walnuts, chopped
In a separate bowl combine dry ingredients and whisk everything together until combined.
In a mixing bowl, whisk melted butter together with both brown and granulated sugar until fully incorporated, then mix in eggs, lemon juice and vanilla extract.
Once smooth, stir in dry ingredients, being careful not to over-mix, then fold in chocolate chips and walnuts.
Scoop 2-3 tablespoons cookie dough (golf ball size) onto parchment-lined baking sheets and chill for at least 2 hours or up to 24 hours.
Remove from fridge, gently flatten cookies with your palm. Put back in the fridge until the oven comes up to temperature.
Preheat oven to 350º F and space cookies out on baking sheet so they’re at least 1 1/2 inches apart. (If the cookies are not chilled enough they will spread much more than desired).
Place baking sheets in oven and bake for 8-12 minutes (if on the smaller side; 5-8 minutes if smaller), or until golden. They should still be soft in the centers.
Remove from oven and let cool at least 10 minutes before serving. Enjoy!
LANGUES DE CHAT BISCUITS (CAT'S TONGUE) - Italian recipe by pastry Chef Iginio Massari
LINGUE DI GATTO (or cat tongues) are simple but delicious flat cookies, perfect to be served with a cup of tea or used as decoration for cakes and ice cream. Italian Pastry Master Iginio Massari is going to show us the secrets of the original recipe! Make sure you prepare a lot... they are going to disappear with a blink of an eye!
00:00 - WHAT'S COOKING?
00: 25 - PREPARATION
01:42 - COOKING
02:15 - PLATING
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★ INGREDIENTS (34 biscuits)
Butter 50 g
Powdered sugar 60 g
Egg white 50 g
All purpose flour 50 g
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