Iced Animal Cookies Recipes

ANIMAL COOKIES

Animal Cookies image

Provided by Food Network

Categories dessert

Time 42m

Yield 30 to 45 cookies

Number Of Ingredients 14

Ingredients

24 ounces all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 pound butter, at room temperature
2 1/4 cups sugar
3 large eggs
1 tablespoon vanilla extract
Royal Icing (see recipe)
1 teaspoon egg whites
Liquid black food coloring, for decoration
Assorted liquid food coloring, for decoration
1 pound confectioners' sugar
3 large egg whites
1/2 teaspoon lemon juice

Steps:

Sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs and vanilla and mix on low speed until well combined. Scrape the bowl with a rubber spatula.
Gradually add the dry ingredients to the butter mixture, occasionally scraping the bowl. Wrap the dough in plastic wrap and chill the dough in the refrigerator until firm.
Preheat the oven to 350 degrees.
Roll the dough out on a floured surface 1/8th-inch-thick and cut into shapes with animal cookie cutters. Place the cookies on a sheet pan covered with parchment paper, and bake for 8 to 12 minutes, depending on the size. Cookies should be golden brown on the edges. After cookies have cooled and are firm, they are ready to decorate, if desired.
For the decoration, fill a pastry bag fitted with a small plain tip with Royal Icing. Place each cookie on a piece of parchment paper and outline it with a thin line of Royal Icing around the entire edge of the cookie. Allow the icing to set.
Place 1/4 cup of Royal Icing in a small bowl and mix it well with 1/4 teaspoon of the egg whites or water. Continue mixing and adding egg whites or water until the icing is the consistency of maple syrup.
Using a number 12 artist's brush push a few dollops of the thinned icing around the top of each cookie until it is completely covered to the edge. Allow the cookies to sit overnight to harden. Reserve the remaining Royal Icing.
Place Royal Icing in a small bowl and mix in several drops of black food coloring. Continue mixing and adding food coloring until you have the desired color. Spoon the black icing into a pastry bag fitted with a small plain tip and outline each cookie with a thin line of icing and decorate, as desired. For each additional colored icing, repeat the process. Allow the icing to set.
Place the confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment, add the eggs whites and lemon juice and beat at medium speed until the sugar and eggs are completely mixed and the icing is thick and white.

ICED OATMEAL COOKIES

Iced Oatmeal Cookies image

These are iced oatmeal cookies are really tasty, just like my mother's!

Provided by Kim Scharf

Categories Oatmeal Cookies

Time 1h35m

Yield 24

Number Of Ingredients 15

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
¼ cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 ¾ cups old-fashioned rolled oats
1 cup raisins
½ cup chopped toasted pecans
2 cups powdered sugar
2 tablespoons unsalted butter, at room temperature
1 tablespoon apple juice, or more to taste

Steps:

Position racks in the top and bottom thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 cookie sheets with silicone liners (such as Silpat®).
Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.
Combine butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium-high speed, stopping occasionally to scrape down the sides of the bowl, until creamy, about 2 minutes. Add eggs and vanilla and beat until blended, about 1 minutes, scraping the sides as needed. Add dry ingredients and mix on low speed just until blended. Mix in oats, raisins, and pecans on low speed just to blend.
With a 2-inch cookie scoop, scoop dough onto the prepared cookie sheets, spacing about 2 inches apart.
Bake in the preheated oven, rotating sheets halfway through, until cookies are light golden brown, 10 to 12 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
While the cookies are cooking, whisk powdered sugar, butter, and 1 tablespoon apple juice together in a bowl until smooth. Add more juice if needed for a good drizzling consistency.
Drizzle icing over cooled cookies. Let icing set before serving, about 30 minutes.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 39 g, Cholesterol 38.4 mg, Fat 11.4 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 138.2 mg, Sugar 25.1 g

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