Time 17m Number Of Ingredients 7 Steps:
Preheat the oven to 375°F and line two baking sheets with parchment paper. Place all ingredients into a bowl and use your hand to mix together to form a dough. (If the dough is a little crumbly, be sure that it’s throughly combined and then if it’s still crumbly, add 1/2-1 tablespoon additional milk until it comes together.) Make a flattened disc of dough. Roll the dough ¼-inch thick between two pieces of lightly floured pieces of parchment paper. (The flour will ensure that the cut outs are easy to move.) Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 7-9 minutes, until lightly browned around the edges. Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
Time 42m Yield 24 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor. In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets. Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
Number Of Ingredients 9 Steps:
In a large bowl, cream together the butter, sugar, and honey until well combined. Add the egg and vanilla, and beat in. Next, add the dry ingredients: the flours, baking powder and cinnamon and mix to form a dough. Wrap the dough in cling wrap and refrigerate for 30 minutes. (You can use it straight away but it’s a little easier to roll when it has chilled for a bit). Pre-heat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Roll half of the dough out onto a floured surface, about ¼ inch thick. Using Animal Cookie Cutters or any cookie cutters cut out the dough into shapes. Place the crackers onto prepared baking sheet. Bake for 12-15 minutes, or until lightly golden brown around the edges. Let cool for 5 minutes on the baking sheets before enjoying. Stored cooled cookies in an airtight container at room temperature for up to 7 days.
Time 20m Yield about 4 dozen. Number Of Ingredients 8 Steps:
In a bowl, combine sugar, oats, baking soda and salt. Cut in shortening until crumbly. Add water and vanilla; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into rectangles or use cookie cutters dipped in flour. Using a floured spatula, transfer to greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.
Time 5h5m Yield 24 cookies Number Of Ingredients 10 Steps:
For the dough: Add the granulated sugar and butter to the bowl of an electric mixer and beat until smooth. Add the vanilla and egg and beat again, scraping the sides of the bowl halfway through. Sift together the flour, baking powder and salt in a medium bowl. Alternate adding the dry ingredients and the milk to the mixer until the dough comes together. Flatten the dough into a disc and put it in a plastic bag. Refrigerate until chilled, about 2 hours. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or baking mats. Roll out the dough to 1/4 inch thick and cut out as many cookies as you can in a variety of animal shapes. Place the cookies on the prepared baking sheets and bake until they’re just barely done, 8 to 10 minutes; you want them to be set, but not brown. Let the cookies cool completely before decorating. For the frosting: Sift the powdered sugar into a bowl, add the food coloring and 1/4 cup cold water and stir to combine Transfer the cookies to a cooling rack set over a baking sheet and drizzle the frosting over them. Let the frosting dry before serving the cookies, about 2 hours.
Time 20m Yield 24 crackers Number Of Ingredients 7 Steps:
Blend oatmeal in blender. add next 4 ingredients in bowl with oatmeal. cut in butter and mix in buttermilk. Roll thin layer and cut in shapes. Bake at 400° 10 minutes. Yum Yum.
More about “animal crackers recipes”
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.
