These cookies are to die for!!! Cat-shaped cookie cutters are available at specialty kitchenware stores. The size of your cutter will determine the number of cookies this recipe makes. Preparation time: 30 minutes Cooking time: 15 minutes Makes: About 20-24 cookies
Portion size24 servings
Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and cocoa until well combined. In another bowl, beat the butter, sugar, vanilla and ground coffee beans until lightened and well combined. Mix in the flour and cocoa until a loose, soft dough forms. Divide the dough in half, and knead and shape each half into a ball. Flatten and shape each dough ball into a thick disc. Set one of the discs on a piece of parchment or wax paper. Set another piece of parchment or wax paper on top (this will prevent the dough from sticking to the rolling pin). Roll out the dough to 1/4inch in thickness. Use a cat-shaped cookie cutter to cut out cookies. Place the cookies on one of the baking sheets. Create eyes and a mouth by decorating the cookies with the silver decorating balls. Refrigerate the cookies for 15 minutes. Repeat with the other piece of cookie dough. Place the oven rack in the middle position. Preheat the oven to 300 degrees F. Bake the cookies, one tray at a time, 15 minutes, or until the cookies are slightly firm to the touch and just cooked through. Note: I used my small coffee grinder to finely grind the espresso beans used in this recipe. Silver decorating balls are available in the baking supply aisle of most supermarkets.