While most crafty/cook-y bloggers are no doubt posting homemade cornucopia centrepieces or locavore turkey and stuffing recipes this weekend, I decided to bypass Thanksgiving entirely in favour of Halloween, which is frankly far more fun.
From the instant I first saw the recipe for Black Cat Cookies in Hannah Kaminsky’s Vegan Desserts, I knew I had to make them. Because…OMG…cats and cookies? That’s pretty much a whole-package dessert right there. And yeah, I realize it’s just a jazzed-up chocolate cookie, but I loved the inclusion of black cocoa powder to get that deep colour.
I probably should have used a metal cookie cutter instead of a plastic one with little details etched right in, since I found the dough just a tad sticky and difficult to use with the cutter I chose (my fault – I added more liquid than the recipe called for when my dough wasn’t coming together as nicely as I had hoped). But any headache I may have had while rolling and cutting paid off later when I didn’t have to frost-in any features.
Okay, so they’re not quite black, but a deep brown. But I found a no-frosting-necessary way to make them look darker:
Flip the background fabric around! Score one for innovation!