Classic Snacks Made from Scratch Animal Crackers2013-10-16
when you are relaxing and you need something to boost your momentum Classic Snacks are the boosters.
2 cup(s) (8 1/2 ounces) unbleached all-purpose four
1teaspoon(s) baking powder
1/4 teaspoon(s) ground mace
1/4 teaspoon(s) ground allspice
teaspoon(s) ground ginger
5tablespoon(s) (2 1/2 ounces) unsalted butter, at room temperature
1/4 cup(s) (1 5/8 ounces) vegetable shortening
1/2 cup(s) (3 1/2 ounces) granulated sugar
1teaspoon(s) vanilla extract.
Whisk flour, baking powder, mace, allspice, and ginger together in a medium bowl; set aside.
In bowl of a stand mixer fitted with paddle attachment, beat butter, shortening, and sugar together on medium speed for about 3 minutes, until shiny, fluffy, and creamy. Add egg and vanilla and stir on low speed until fully incorporated. Gradually add flour and spice mixture until fully incorporated into soft dough.
Pat dough into a ball and wrap in plastic wrap. Chill for at least 1 hour; flavor of dough improves as it’s chilled, so chill overnight for best results. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or Silpat liners.
Divide chilled dough into 4 pieces. On a floured surface, gently roll one of the pieces to a 1/4 to 1/2-inch thickness. (Keep remaining pieces refrigerated.) Use floured cookie cutters to stamp out shapes (lions and tigers and bears?) and carefully transfer cookies to a prepared baking sheet, using a cookie spatula or turner if necessary. Save scraps for re-rolling.
Bake for 12 to 15 minutes, until cookies are puffy and golden brown at edges. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough. Scraps can be re-rolled once to make additional cookies.
Store cookies at room temperature in an airtight container for up to a week.