Mothers Circus Animal Cookies Recipes
MOTHER'S CIRCUS ANIMAL COOKIES
Make and share this Mother's Circus Animal Cookies recipe from Food.com.
Provided by Cake Baker
Categories Dessert
Time 40m
Yield 100 cookies, 50 serving(s)
Number Of Ingredients 13
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add the egg, vanilla, butter flavoring, and almond extract and mix until incorporated.
- In a large bowl, whisk together flour, baking powder, nutmeg, and salt. With the mixer on low, incorporate the flour mixture in two additions, scraping the sides of the bowl with a rubber spatula. Mix just until incorporated. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for a few hours or overnight.
- Remove the dough from the fridge and set out at room temperature for 20 minutes. Position two oven racks close together in the center of the oven and preheat oven to 300 degrees F. Line two cookie sheets with parchment paper.
- Separate the dough into four sections and roll each out separately to 1/8 inch thick. Dip cookie cutter in flour and cut animal shapes out of the dough. Place cookies 1 inch apart on the parchment-lined sheets and bake until lightly golden on the edges, approximately 10-12 minutes. Cool completely on wire rack.
- In a microwave safe bowl, melt the white chocolate in 10-second intervals in the microwave or place over a double boiler. Using a fork, dip each cookie in the chocolate until completely coated. (Once you're halfway through the cookies, add food coloring to the chocolate to the desired pinkness and finish coating the cookies.) Place on parchment paper, sprinkle with nonpareils, and let dry.
- For quicker drying or if you live somewhere warm, like me, place cookies in the fridge to dry. Cookies will keep stored in an airtight container at room temperature for 4-5 days. I kept mine in the fridge to keep them safe from the warm weather we've been having here.
Nutrition Facts : Calories 116.6, Fat 6.8, SaturatedFat 4.1, Cholesterol 15.4, Sodium 54.3, Carbohydrate 12.9, Fiber 0.2, Sugar 8.1, Protein 1.3
CIRCUS ANIMAL SUGAR COOKIES
I got the inspiration for this cookie from a bakery in Santa Monica, California, called Cookie Good. The first time I tried it, it was like I was being transported back to my childhood when I would eat Mother's Circus Animal Cookies by the handful. After not being able to visit the bakery anymore, I decided to recreate it at home. My take utilizes a basic sugar cookie dough that is studded with rainbow sprinkles, then topped with a frosted circus animal cookie while still warm to allow it to melt into the sugar cookie and prevent it from falling off.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, shortening and sugar for 3 minutes or until light and fluffy. Add in the egg and vanilla and stir until well combined. In a medium bowl, sift together the flour, baking powder, baking soda and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Fold in the sprinkles, cover with plastic wrap and chill for 30 minutes.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Using a small cookie scoop (about 1 1/2 tablespoons), portion out the dough into balls and roll between the palms of your hands, placing 6 on each of the prepared baking sheets. Make sure to leave about 2 to 3 inches of space in between to allow the cookies to spread while baking.
- Bake for 10 to 12 minutes or until lightly golden brown around the edges. Remove from the oven and immediately place 1 frosted circus animal cookie on the center of each cookie, pressing down slightly. Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely. Allow the baking sheets to cool completely, then repeat with the remaining dough and circus animal cookies. The cookies can be stored in an airtight container at room temperature for up to 3 days.
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- Place butter in the bowl of an electric stand mixer or use a medium bowl and electric hand-mixer. Beat butter for 30-60 seconds until creamy. Add the powdered sugar and beat again just until creamy and well-combined. Add the egg and vanilla. Beat again just until combined. Add the flour, baking soda, and salt all at once and beat on low speed just until dough starts to come together, 1-2 minutes. It's okay if there is some unincorporated flour. Stop the mixer and scrape down the sides of the bowl and finish mixing dough with a wooden spoon or silicone spatula.
- Turn dough out onto a large square of plastic wrap or waxed paper and use the sides of the wrap or paper to pull the dough together into a ball. Flatten into a disk that is about 1-inch in thickness. Wrap well and chill for at least 30 minutes.
- When ready to bake cookies, remove dough from fridge and let stand for a few minutes at room temperature to make it easier to roll. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Using two pieces of parchment paper or a lightly floured surface, roll the dough into a large rectangle or oval that is about 1/4-inch thick. Using the small cookie cutters, cut the dough into animal shapes and transfer to the prepared baking sheets.
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- In your stand mixer or using your hand mixer, cream together the butter and powdered sugar on medium speed until fluffy.
- Add in the flour and baking powder and mix until combined. If the mixture is a tad crumbly, combine with hands until a ball forms.
- Cover with plastic wrap and refrigerate until the dough is firm enough to roll out. {I went to the movies and ran errands with my son and thawed it slightly when we returned.}
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