If I’m addicted to anything in this life I would have to say its cookies. I have posted more recipes in that category than any other on my blog. There are cookies that cater to every possible taste and the ones at the top of my list are sugar/shortbread cookies. I’ve been collecting cookie cutters for years and have assembled a good assortment of designs that fit almost every occasion. My favorites at the moment are cookie molds and stamps. I have found some great ones. I saw this collection of animal cutters long after it had been discontinued at William Sonoma and was lucky enough to recently find it on ebay. These cutters are small, and make a cookie about the size of boxed animal crackers, and they fit easily into little hands. I am anticipating the arrival of my sixth grandchild in January and am fine tuning my grandma skills by trying new recipes and making little beanbag toys that are meant for tiny hands. I couldn’t be more excited.
Finding the right recipe for stamped cookies can be a challenge. The one I’m sharing is from King Arthur Flour and works great for small cookies with little parts such as heads, arms and legs. William Sonoma also has a good recipe for little cookies on their website. Unfortunately they no longer sell the cookie stamps. Whichever recipe I use I usually leave out any baking powder because, if the dough rises, it will obscure the design of the cookie. Don’t be afraid to use a generous dusting of flour both on the board and on the cutter so the dough doesn’t stick. If you chill the unbaked cookies for 15-20 minutes before you bake them the excess flour can easily be brushed off with a soft pastry brush. This also helps to firm up the design.
Animal crackers and cocoa to drink,
That is the finest of suppers I think;
When I’m grown up and can have what I please
I think I shall always insist upon these.
What do YOU choose when you’re offered a treat?
When Mother says, “What would you like best to eat?”
Is it waffles and syrup, or cinnamon toast?
It’s cocoa and animals that I love most!
by Christopher Morley
- ¾ cup (12 tablespoons) soft butter
- ¼ cup sugar
- 3 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1½ cups King Arthur Unbleached All-Purpose Flour
- 1 cup oat flour or finely ground rolled oats
- Beat together the butter, sugar, honey, salt, baking soda, and flavor until well combined.
- Add the flour and oat flour, mixing to combine.
- Divide the dough in half, flattening each half slightly to make a disk, then wrap in plastic. Refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Lightly grease several baking sheets, or line them with parchment.
- Take one piece of dough out of the refrigerator, and turn it out onto a lightly floured surface. Roll the dough ¼" thick.
- Dip animal cookie cutters in flour, then use them to cut the dough. Transfer the cookies to the prepared baking sheets.
- Bake the cookies for 8 to 10 minutes, until lightly browned around the edges.
- Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until set.
- Transfer the cookies on parchment to a rack to cool completely. Repeat with the remaining dough.