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You know what they say about black cats...

...they make adorable cut outs on Halloween cookies! Get the recipe for these cookies here, and check out other great Cooking Light Halloween favorites here.

Black Cat Sandwich Cookies Letting these cookies cross your path will bring terrible bad luck, so make sure to gobble them up before the tray passes you by. Yield: Serves 18 (serving size: 1 cookie sandwich) Total: 1 Hour, 25 Minutes

Ingredients Cookies: 8 ounces cake flour (about 2 cups) 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup powdered sugar 1/2 cup butter, softened 2 tablespoons 2% reduced-fat milk 1 1/2 teaspoons vanilla extract

Filling: 1 1/2 ounces bittersweet chocolate, finely chopped 2 tablespoons 2% reduced-fat milk 1/2 cup powdered sugar 2 tablespoons Dutch process cocoa Dash of salt

Preparation 1. Preheat oven to 350°.

2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, and baking powder, stirring with a whisk. Place powdered sugar and butter in a large bowl. Beat with a mixer at medium-high speed until well blended. Add 2 tablespoons milk and vanilla; beat 1 minute or until well combined. Add the flour mixture; beat on low speed until just combined.

3. Shape the dough into a 6-inch disk. Cover tightly with plastic wrap; chill 30 minutes. Discard plastic. Roll dough to a 1/4-inch thickness on a lightly floured surface. Cut out 36 (2-inch) round cookies, rerolling scraps as necessary. Using a small decorative cookie cutter, cut a cat-shaped opening in 18 rounds. Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 14 minutes or until lightly browned. Cool on a wire rack.

4. To prepare filling, combine chocolate and 2 tablespoons milk in a microwave-safe dish; microwave at HIGH for 1 minute or until melted, stirring every 15 seconds. Stir just until smooth. Combine 1/2 cup powdered sugar, cocoa, and dash of salt in a bowl, stirring well with a whisk. Add chocolate mixture to sugar mixture; stir just until smooth. (Mixture will thicken as it cools.) Divide chocolate mixture evenly among 18 whole cookies; spread in a thin, even layer. Top each cookie with a cut-out cookie.