Wednesday, August 20, 2014

Homemade Frosted Animal Cookies



Our dad loves frosted animal cookies. The other day I came across a recipe to make jumbo frosted animal cookies. And then my dad told me he had a business trip in a nearby city and asked to visit for the weekend (of course!). I was planning dinners for the weekend and wanted a treat--that's when I realized the stars aligned for me to make homemade frosted animal cookies for my dad.




Homemade Frosted Animal Cookies
(Recipe adapted from Munchkin Munchies)


Ingredients:

2.5 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
3/4 cup (1.5 sticks) unsalted butter, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
16 oz. buttercream icing (storebought)
red food coloring
rainbow sprinkles


Directions:

Combine flour, baking powder, salt, and nutmeg.

Using an electric mixer, beat the butter on high speed for 2 minutes. Reduce the speed to medium, and slowly add the sugar. Beat for 2 minutes, stopping periodically to scrape the sides of the bowl. Add egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface. Shape dough into a disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.


Once your dough is chilled, preheat an oven to 350°F.

Let the dough stand at room temperature for 5 minutes.  Roll out the dough to almost 1/2-inch thick on a lightly floured surface. Cut out shapes with cookie cutters and move them to baking sheets.


Bake the cookies until very light golden brown, about 15 minutes. Transfer the baking sheets to wire racks to cool for about 5 minutes. Transfer cookies to wire racks to cool completely.



Frosting:
Place the buttercream icing in a microwave-safe bowl from 15-30 seconds (until pourable). If it becomes too thin, add some powdered sugar. Divide icing into 2 bowls. Tint half of it pink and keep the other half white. With the cookies on a wire rack, place the rack over a baking sheet (or over wax paper).  Use a spoon to cover each cookie with the icing. Sprinkle with the rainbow sprinkles.




Makes about 16 cookies.

No comments :

Related Posts Plugin for WordPress, Blogger...