"Through Thine Familiar's Eyes" Cookies (Inspired By SAbrina's Cat, Salem)

I remember discovering Sabrina the Teenage Witch via reading an Archie Comic while heading towards the aisle in Borders Bookstore to grab another "Goosebumps" book by R.L. Stine (I had every single book by him). My mum always loved Archie Comics and it was through her that I ended up loving the comic as well. My favorite character upon first reading the comic was Jughead. However, he became a second thought once I discovered Sabrina and her cat, Salem. My love of Sabrina grew over the years and she became my favorite character.....or so I thought. Her cat, Salem, became my heart when "Sabrina The Teenage Witch" starring Melissa Joan Hart aired in the 90s. I love black cats, and a sassy cat made it even better. That cat gave us some of the best quips, clapbacks and lines ever delivered in a show. And I related to Salem so much, especially with lines like: “Someone’s Gonna End Up Crying, Probably Me” | “And Let’s Give A Big Warm Welcome To Sadness” | “As Long As You Drop Everything And Stay Focused On Me, I Should Be Fine” | “Cats Watch And Judge” - just greatness. So, when the show came to an end in 2000, our hearts did break as it was an end of an era. However, much to our delight, Netflix bestowed upon us "The Chilling Adventures of Sabrina" and it was wondrous.

Sadly, the show came to a sudden end (much to our disdain)....and I am honored that I had the opportunity to collaborate with Netflix Foods to create these cookies inspired by my favorite feline: Salem.

These vegan sugar cookies were so much fun to create. The center is that of a black cat's eye and it is made of isomalt to create a beautiful glowing eye that peers into your soul just like the eyes of our beautiful void does. Our beloved black cat, Wednesday, has the same color eyes and was also the inspiration behind these creations. She is such a beautiful familiar and protector.

Black royal icing with hints of vanilla and anise, the delicate crunch of the black sanding sugar and the allure of the Cat's Eye with definitely reel you in. A beautiful cookie as a beautiful tribute to Sabrina's familiar and to all of my fellow witches and beautiful black voids.


-Let The Kitchen Conjuring Commence-

For The Cookies

3 cups unbleached all-purpose flour

1 cup vegan butter, softened

1/4 tablespoon baking powder

1 cup muscovado sugar or cane sugar

3 tablespoons aquafaba (chickpea water)

1 tablespoon full-fat coconut milk

Powdered sugar for rolling out the dough

For The Royal Icing

5 cups powdered sugar, sifted

5-6 tablespoons water (room temp, not cold)

6 tablespoons aquafaba

1/2 teaspoon vanilla extract

1/2 teaspoon anise extract

1/2 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)

3 tablespoons food grade charcoal powder or black food coloring

For The Edible Glass Cat Eye

2 cups isomalt granules

1/2 cup water

Cat Eyes made from edible ink printed on edible wafer paper

Mini half circle silicone mold

Candy thermometer

Other Items You Will Need

Cat Head Cookie Cutter

Black Sanding Sugar

Instructions For Sugar Cookies:

- Preheat the oven to 375 degrees F.

- In an electric stand mixer with a large bowl, add the butter and sugar; beat until it is light in color and fluffy in texture.

- In a separate bowl, sift together all of the dry ingredients to ensure that there are no lumps.

- Turn your mixer to low speed and gradually add the dry mix. Beat the mixture together until a dough ball forms and pulls away from the sides of the bowl.

- Wrap the dough securely with plastic wrap and place in the fridge for. Chill for 2-3 hours over overnight, if you choose.

- On a surface sprinkled with powdered sugar, divide your dough in two.

- Sprinkle one half of the dough with powdered sugar and roll out the dough until it is 1/4 inches in thickness.

- Using the cookie cutter, cut out the cookies and place each of them on a parchment or silicone mat lined cookie sheet making sure to space each at least 1/2 inch apart. Bake for 8-10 minutes until the edge slightly brown and cool on a cooling rack.

Instructions For Royal Icing:

- In a stand mixer, beat together the aquafaba and cream of tartar (or lemon juice) until it becomes white, frothy and starts to peak.

- On a low speed, gradually add powdered sugar and charcoal until thick and obsidian in color.

- Add the vanilla and anise extract and beat on on medium speed for 8-10 minutes until glossy. If the icing is too thick, add 1/4 teaspoon of water at al time. If it is too thin, add 1/2 teaspoon powdered sugar until the right consistency is achieved.

Instructions For Edible Glass Cat Eyes:

- In a pot, add the isomalt; stir until combined. Bring the sugar to a boil; place the thermometer inside and monitor until it reaches 300 degrees.

- Cut your wafer cat eyes out and set aside.

- Immediately remove from the stove and carefully pour half portions into the silicone mold. IT WILL BE VERY HOT! Immediately (a carefully) place the wafer eye in the center; let cool for 10 minutes.

- Once cooled, pour the rest of the isomalt over the wafer eyes to cover the top and let cool for another 10 minutes.

The Decoration:

- In a piping bag with a #2 tip, fill it with your royal icing. If you do not having a pipping tip, snip the tip of your piping bag.

- Trace a border around the cookie (following the shape of the edges), the fill the cookie with royal icing, making sure to gently tap the cookie to get rid of any bubbles. Generally sprinkle the cookies with black sanding sugar.

- Before the royal icing hardens, carefully place the edible glass eye in the center; gently press it down.

- Allow the cookies to completely dry before serving. Store the remaining cookies in an airtight container.

Enjoy, beloveds x

So, did you make these? I am dying to know x

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