
Summary: I am a firm believer that all lives have at least nine cats, so of course my first make of the year is these delicious kitteh snacks! They are like a fancy, delicate Oreo cookie but much, much cuter. They are nice and easy to make, you just need a kitty cutter.

Ingredients
- 150g castor sugar
- 225g salted butter
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp instant coffee
- Black gel food colour, optional
- 1/2 tsp salt
- 1 large free range egg
- 40g cocoa
- 270g plain flour
Filling
- 125g salted butter
- 250g icing sugar
- 1 tsp vanilla
Instructions
- Beat together the sugar, butter, baking powder, vanilla, coffee, food colour and salt until fluffy. Scrape the bottom and sides of the bowl.
- Beat in the egg. Scrape the bottom and sides of the bowl again.
- Whisk together the cocoas and flour, then beat into the egg and butter mixture until well blended.
- Refrigerate the dough for 30 minutes, or up to overnight.
- Preheat oven to 190C. Line baking trays with baking paper
- Divide the dough in half. Sprinkle both sides of each piece with extra cocoa, to keep the dough from sticking.
- Working with one piece of dough at a time, roll 3mm or 1/8″ thick.
- Cut into desired shapes with a cookie cutter. Place the cookies on the prepared baking sheets.
- Bake the cookies for 8 to 10 minutes, until their edges are firm and you start to smell chocolate.
- Remove them from the oven, and allow to cool completely before filling.
- To make the buttercream filling: Place the butter in the bowl of a stand mixer with the paddle attachment (or with electric beaters) and beat until smooth.
- Add the icing sugar & vanilla. Mix on low to incorporate and then beat on high for at least 5 mins. Buttercream should feel silky and should have increased slightly in volume.
- Pipe or spread the filling on the back of a cookie & top with a second cookie. Repeat until all cookies are sandwiched.

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