Method

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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