Fudgelet Food, Part 8: Animal Crackers

Let’s be blunt. These are not just like the ones from the store. They are more like shortbread cookies, buuuuut I think they are still good. They are just different good. And the shapes of mine are definitely better than the store ones, so ha!

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I made these for the Fudgelet and they are great because they aren’t super sweet. Unfortunately, I ate more than he did…since it seemed like he didn’t like them much, I took them over a friend’s house for a playdate. The other kids loved them, which made the Fudgelet suddenly want them again. Oh well. He ate more in that short playdate than in the few days we had them at home. I do plan on making them again, and maybe making the full recipe. I halved it (which is what I’m sharing below) since 5 dozen + is a lot of cookies.

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Some notes for this recipe:

  1. The cookie cutters I used are a little pricey but are by FAR the best ones I’ve ever used. They are from King Arthur Flour and can be bought here. You simply press down the cookie cutter on the dough, then pick it up and it transfers the cookie where you want it. Push down on the button and it releases it. So easy! And they made really cute cookies that the Fudgelet loved identifying.
  2. If you use the same cutters, this recipe should make about 30-40 cookies, depending on how thin you roll your dough. I started with thicker cookies but made thinner ones, too. If you like crunchier cookies, go thinner.
  3. The flavoring is optional, and I can say it is a bit fruity/almondy if you wanted to match it without buying the same stuff.
  4. My dough was a bit crumbly, so after I refrigerated it, I added a bit of canola oil, kneading it in, which helped make it smoother and hold together for cutting out the cookies.
  5. For the old-fashioned oats, to get 1/2 cup ground, you will need a little more than 1/2 cup old-fashioned oats to start. Simply grind in a food processor until it is flour-like in texture.

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Directions for Animal Crackers

Slightly adapted from King Arthur Flour

  • 6 Tablespoons butter, room temperature
  • 2 Tablespoons granulated sugar
  • 4.5 teaspoons honey
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon Princess Cake and Cookie Flavor (substitute a different flavor extract if you must)
  • 3/4 cup flour
  • 1/2 cup old-fashioned oats ground up finely (a food processor works well for this)

With you mixer on medium-low, beat together the butter, sugar, honey, salt, baking soda, and flavor extract.

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Stir in the flour and ground old-fashioned oats.

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Form the dough into a disk and wrap it in plastic wrap. Refrigerate it for at least one hour.

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When ready to bake, preheat the oven to 350 degrees F. Roll out the dough 1/4 inch thick on a lightly floured surface. Dip your cookie cutters in flour and then cut out the dough, placing the cookies on lined (parchment or silicone) baking sheets.

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Freeze the cookie sheets for about 15 minutes before baking to help the cookies hold their shape. Bake the cookies for about 8-10 minutes until they are lightly browned around the edges. Remove them from the oven and let them cool on the baking sheets until set. Then, let them cool completely on wire racks.

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Directions for Animal Crackers (without pictures)

Slightly adapted from King Arthur Flour

  • 6 Tablespoons butter, room temperature
  • 2 Tablespoons granulated sugar
  • 4.5 teaspoons honey
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon Princess Cake and Cookie Flavor (substitute a different flavor extract if you must)
  • 3/4 cup flour
  • 1/2 cup old-fashioned oats ground up finely (a food processor works well for this)

With you mixer on medium-low, beat together the butter, sugar, honey, salt, baking soda, and flavor extract. Stir in the flour and ground old-fashioned oats. Form the dough into a disk and wrap it in plastic wrap. Refrigerate it for at least one hour.

When ready to bake, preheat the oven to 350 degrees F. Roll out the dough 1/4 inch thick on a lightly floured surface. Dip your cookie cutters in flour and then cut out the dough, placing the cookies on lined (parchment or silicone) baking sheets. Freeze the cookie sheets for about 15 minutes before baking to help the cookies hold their shape. Bake the cookies for about 8-10 minutes until they are lightly browned around the edges. Remove them from the oven and let them cool on the baking sheets until set. Then, let them cool completely on wire racks.

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