They just don’t make cartoons they way they used to. And there are so few that can leave viewers weepy like “Feed The Kitty,” a classic Merrie Melodies cartoon directed by the legendary Chuck Jones. Watching an episode or even just hinting at it, will leave Paul with moist eyes. Though it was originally released in the early 1950s, the episode is timeless.
For the unfamiliar, it recounts the tale of broad-chested bulldog, Marc Antony, and his adoration for a tiny, orphaned and too-cute-for-words kitty. In attempt to hide the kitty from his owner using various antics, his precious kitty falls into the flour bin. To Marc Anthony’s shock, his owner proceeds to use the same flour to make a batch of cookies and locks him outside of the house as he helplessly watches the cookie dough being cut and baked. The face on Marc Anthony during the baking scene is frantic and something I don’t see in today’s cartoons. Or maybe I’m just not watching enough cartoons. (Thanks to Julie for the video link!)
While the episode does have a happy ending, I had to wonder what kind of cookies were being baked — as well as eventually what happened to the kitty cookie offered up to Marc Anthony to stop his tears from flowing.
Regardless, this basic sugar cookie dough doesn’t need the addition of kitty-flavored flour. And the cookie cutter designs are up to you and it’s a great basic cookie to serve around the holidays.
Rollout Sugar Cookies
Makes approximately 1 dozen cookies depending on the size of the cookie cutter
For the cookies:
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the icing:
2 to 3 tablespoons hot water
1 cup confectioners’ sugar
Food coloring, preferably pastes
Preheat the oven to 350 degrees F.
Cream the butter and sugar together until pale. Beat in the egg and vanilla. In another bowl, combine the flour, baking powder and salt.
Add the dry ingredients to the butter and eggs mixture. Add more flour, a tablespoon at a time if still sticky. Let rest in the refrigerator for at least 1 hour.
Sprinkle a flat surface with flour, place disk of dough on it, and sprinkle a little more flour on top. Roll out dough out to a thickness of about 1/4-inch.
Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on parchment or silpat lined baking sheets.
Bake for 8 to 12 minutes until gold around the edges. Cookies should still be soft in the middle. Remove cookies and cool completely on a wire rack.
In a small bowl, mix confectioners sugar and water together. Add more water until a thick paste is formed. Add a drop of paste and mix until desiredcolor is achieved. (Split the dough accordingly if more than one color is needed.)
Ice cooled cookies.
Adapted from Nigella Lawson’s Cut-out cookie recipe.