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Receta Animal Crackers
by Shannon Millisor

Everyone

remembers animal crackers, especially the ones in the little red box with the

handle. These are like those but better! I made little elephants, lions,

and bears. I would have made giraffes but somebody with tiny hands grabbed my

giraffe cookie cutter and it didn't reappear until the next day. That's alright

though, these are adorable on their own. I made chocolate chip cookies also and

those were more of a hit than the original vanilla ones.

I would

recommend using a good vanilla for these because that is the predominant

flavor, at least for me and my husband. My three year old had nothing to say

but "more cookies please".

I made the dough then let it sit overnight

in the refrigerator and rolled, cut, and baked them the next day. The actual

preparation for these cookies is pretty quick, I was surprised for some reason

when I was done because I was done and they were in the oven. I used a cake

tester to get the holes in the cookies like traditional animal crackers and I

think it adds to the aesthetic.

If you want to

make all of them chocolate chip then just double the mini chocolate chips to 4

tablespoons (1/4 cup) and mix it into all the dough instead of just half. I

will try that next time. I may even try to make all chocolate cookies or double

chocolate cookies. That would be delicious. I also thought these would be good

with a filling, like chocolate or vanilla frosting (or both swirled) sandwiched

between two cookies. So many ideas. I hope these cookies inspire you like they

inspire me! These were featured over at Couponing & Cooking. Happy Baking!

Animal Crackers

Makes about 40-50 depending on size (50 - 1”)

Ingredients:

Directions:

Make

the cookie dough:

Using

a sieve to sift the flour. Set aside.

Using

a hand or stand mixer (fitted with a paddle attachment) cream together the

butter and sugar, along with the powdered milk, salt and baking soda, on

medium speed. Not until light and fluffy, but only until well combined.

About a minute. Scrape the bowl down with a rubber spatula and cream a

minute more.

Set

the mixer to low. Drizzle in the vanilla. With the mixer still running,

add half the flour and mix until just incorporated. Then add half the egg

whites. Repeat with the remaining flour and egg whites. Mix until

homogenous, then shut off the mixer.

Use

a rubber spatula to scrape half of the cookie dough onto a large sheet of

plastic wrap. Wrap the dough. Mix the 2 tablespoons on mini chocolate

chips into the dough in the mixer until just mixed. Scrape the chocolate

chip dough onto a large sheet of plastic wrap and wrap the dough.

Refrigerate for at least 3 hours, or overnight, before rolling.

Cut

and bake the cookies:

Preheat

the oven to 350° and have 2 parchment lined sheet pans standing by.

On

a well floured surface, roll the cookies to just a little over ¼"

thickness (3/8" if you like to be precise). (Mine came in a little

under the ¼” thickness). Run a metal spatula between the dough and the

rolling surface, to ensure the dough isn't sticking in any places. Cut the

dough with your desired cutters and transfer the cut-outs to the cookie

sheet. They won't spread significantly in the oven, so they can be placed

fairly close together.

If

you like, dock the cookies twice with the tip of a clicky pen (clicked to

the retracted position) to mimic the large, deep dock marks on the

originals. (I used a cake tester - see picture)

You

can gather, knead and re-roll the scraps three times; the dough is very

forgiving.

Bake

the cookies for approximately 12 minutes, (my cookies were a bit

thinner and I only baked them 9 minutes) or until quite firm to the

touch and just beginning to brown. Cool thoroughly. Store in an airtight

container at room temperatures for up to a month.