ANIMAL PAWPRINT COOKIES
Chocolatey cookies in the shape of paw prints. Great for a theme party or just for the fun of it! Taken from howstuffworks.com.
Provided by jonesies
Categories Dessert
Time 25m
Yield 18 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F
- Grease cookie sheets.
- Let dough stand at room temperature about 15 minutes.
- Combine dough and cocoa in large bowl; beat at medium speed of electric mixer until well blended.
- For each cookie, shape dough into 1 (1-inch) ball and 4 (1/4-inch) balls.
- Place large ball on prepared cookie sheet; place smaller balls on one side of large ball.
- Bake 12 to 14 minutes or until cookies are set and no longer shiny.
- Remove from oven; immediately place regular-sized peanut butter chip on first "toe" and place mini peanut butter chips on remaining "toes" of each cookie.
- Transfer cookies to wire racks to cool completely.
Nutrition Facts : Calories 126.3, Fat 6, SaturatedFat 1.6, Cholesterol 8.2, Sodium 119.9, Carbohydrate 17.4, Fiber 0.6, Sugar 6.1, Protein 1.4
ANIMAL CRACKER COOKIES
Found this on the William-Sonoma web site and they are so cute and look pretty easy think the DGSs will really like them. So decided to put the recipe here for safe keeping until the cookie cutters I've ordered arrive and I can make them. I think these will be fun and most recipes I get from William Sonoma taste great so hope these do to. Prep time does not include refrigeration or cooling time. I've guessed at the serving amount as the number of cookies will depend on the size of your cutters. Mine are a little larger than regular animal crackers. Finally made these and it was enjoyed by everyone, not just the kids. I think the fresh grated nutmeg is a must as it adds just that little bit of mystery to the taste that has folks asking "what is that flavor" I'm thinking they might even be good dipped in chocolate!
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 9
Steps:
- Over small bowl, sift together the flour, baking powder, salt, nutmeg and mace, set aside.
- In bowl of electric mixer beat butter on high speed for 2 minutes.
- Reduce the speed to medium, slowly add sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down sides of bowl.
- Add the egg and vanilla and beat for 1 minute, again stopping once to scrape down the sides of the bowl.
- Stop the mixer and add half of the flour mixture.
- eat on low speed until most of the flour has been absorbed.
- Add remaining flour and beat until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2-3 minutes.
- Turn dough out onto a work surface and divide into 2 equal balls. Shape eacy into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
- Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap.
- Roll out dough to 1/8 inch thickness (If dough cracks while rolling, let it stand at room temperature for 5-10 minutes) Remove plastic wrap and place the dough on a floured work surface. Lightly dust the top of dough with flour.
- Preheat oven to 350.
- Line several baking sheets with parchment paper. Dip cookie cutters (I have circus animal shapes) into flour just before using and cut out the shapes.
- Bake cookies until very light golden brown, 14-16 minutes. Transfer to wire rack and alow to cool to room temperature.
Nutrition Facts : Calories 80.6, Fat 3.7, SaturatedFat 2.2, Cholesterol 13.8, Sodium 40.6, Carbohydrate 11, Fiber 0.2, Sugar 5, Protein 1
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