Animal Pawprint Cookies Recipes

BLACK-AND-WHITE SPOTTED ANIMAL COOKIES

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
• Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes.
• Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning, and scraping down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat, stopping to scrape down the sides of the bowl as needed, until the dough is very smooth, about 5 minutes.
• Remove half the dough from the bowl and set aside. Beat the cocoa into the remaining half on low speed until well combined, about 2 minutes.
• Preheat the oven to 350 degrees and line two baking sheets with parchment.
• Drop grape sized pieces of plain and chocolate dough in the center of a separate piece of parchment (the dough pieces should be close to each other). Put another piece of parchment on top and using a rolling pin roll the dough to 1/8-to-1/4-inch-thick to create a spotted dough. Chill to firm slightly, about 15 minutes. Cut out cat, dogs and cows shapes with cookie cutters. Push the scrap back together (don't stack or roll into a ball) and reroll and cut out more cookies. Repeat until you have used up as much dough as you can. Transfer the cut out dough to the prepared baking sheets and bake until set but still light in color on the plain cookie dough part, about 12 minutes. Let cool on the baking sheet for 5 minutes then transfer the cookies to a wire cooling rack to cool completely.
• Use the melted chocolate to dot on eyes using a toothpick. Put the pink icing into a small resealable plastic bag and make a small opening by snipping the corner. Pipe the frosting to give the cat a nose, the cow an udder and a nose and the dog a tongue.

PAW PRINT DOG TREATS

Steps:

• Heat oven to 300°F. In large bowl, stir Dog Treat ingredients until soft dough forms.
• Divide dough in half. Using brown rice-floured rolling pin, roll each half to 1/4 to 1/8 inch thick on brown rice-floured surface. Cut with 1 1/2-inch round cutter. On ungreased cookie sheet, place cutouts about 1 inch apart. Use fingers to press paw print indents in cookies.
• Bake 30 to 35 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave carob chips and peanut butter uncovered on High 30 to 45 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Use kitchen scissors to cut 1/8-inch hole in corner of bag. Squeeze bag to pipe carob mixture in paw indents of cookies. Allow cookies to stand at room temperature about 1 hour or until carob mixture is set.
• Store in dog treat jar at room temperature up to 3 weeks.

ANIMAL PAWPRINT COOKIES

Steps:

• Preheat oven to 350°F
• Grease cookie sheets.
• Let dough stand at room temperature about 15 minutes.
• Combine dough and cocoa in large bowl; beat at medium speed of electric mixer until well blended.
• For each cookie, shape dough into 1 (1-inch) ball and 4 (1/4-inch) balls.
• Place large ball on prepared cookie sheet; place smaller balls on one side of large ball.
• Bake 12 to 14 minutes or until cookies are set and no longer shiny.
• Remove from oven; immediately place regular-sized peanut butter chip on first "toe" and place mini peanut butter chips on remaining "toes" of each cookie.
• Transfer cookies to wire racks to cool completely.

ANIMAL COOKIES

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 350 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the dry ingredients. On low speed, add the butter, then the corn syrup, milk, and vanilla. Process or beat until the dough is completely blended.
• Between sheets of waxed paper, roll the dough to a thickness of 1/8-inch. Refrigerate for 30 minutes, until firm. Cut the dough into animal shapes with cookie cutters or press molds (lightly floured to prevent sticking.) Arrange on nonstick or parchment-lined cookie sheets and refrigerate for 15 minutes to firm the dough. Bake for 7 minutes, until very lightly tanned around the edges. Set the pans on a rack to cool.

THUMBPRINT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
• Beat egg whites, slightly.
• Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.
• Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.

THUMBPRINT COOKIES II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
• Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
• Lightly beat the egg white.
• Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

PAW-PRINT DOG TREATS

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Combine flour, wheat germ, brewer's yeast, and salt in a large bowl. Place canola oil in a large bowl. Add flour mixture to oil in 3 additions, alternating with 1 cup stock; mix until combined.
• Knead dough on a lightly floured surface for 2 minutes (dough will be sticky). Roll out dough to 1/4-inch thickness. Cut out rounds using a 2-inch fluted cutter ( bakedeco.com). Transfer to baking sheets. Make an indentation toward the bottom of 1 circle using your thumb, then press dough to make an arch of 4 small circles on top of the thumbprint using the tip of your pinky. Repeat with remaining rounds. Freeze for 15 minutes. Bake for 20 minutes, rotating sheets and lightly brushing with remaining 1/2 cup chicken stock halfway through. Turn oven off, and let stand in oven for 40 minutes.