Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Beat in the honey, flour, cocoa, and egg white. Add the rum and vanilla extracts.
Refrigerate for 1 - 2 hours. Draw the outline of a cat's face and ears (about 3 inches/8cm) on a acetate square or plastic lid. Cut along the outline to make a stencil.
Preheat the oven to 325°F (170°C/gas3). Line three cookie sheets with parchment paper.
Place the stencil on the parchment at the top corner of the cookie sheet. Hold the stencil in position and spread a thin layer of the mixture across it with a rubber spatula, making sure the ears are filled in!
Carefully lift the stencil and place on the parchment next to the cat face you just made, spacing 2 inches (5 cm) apart. Do not place more than eight cookies on one sheet.
Bake until the edges are firm, 6-8 minutes. Cool on the sheets until the cookies firm slightly.
Transfer to racks to cool. Decorate with the chocolate chips to resemble eyes and noses.
Makes: 20 - 24 cookies
Reprinted with permission from ©McRae Books, The Golden Book of Cookies by Carla Bardi, published by Barron's click for book review
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