As silly as it may seem, Animal Crackers are a comfort food for me. Mom used to buy me a small box of the Barnum’s Animals while we were with her at the grocery store, and I loved holding on to the small handle, while walking around the store. We couldn’t wait to get into the car so we could open the box and start playing with the animals (hoping none of them were broken) them chomping them down piece by piece; never putting an entire one in my mouth, because I was savoring each bite. I always kept an eye on my brother’s progress with the box because I didn’t want to eat mine too quickly, and have to sit there watching him finish his box of ‘crackers.’ Even when I got older and didn’t join her on the grocery runs, she’d bring them back home for us.
On occasion, when I see them on the store shelves, I grab myself a box and enjoy. Occasionally, I take to making them myself. And when I do, they take me back. (And then there were the Sunshine Toy cookies . . . OMG!!)
This King Arthur Flour recipe along with the Mrs. Anderson’s Baking animal cracker cookie cutters set (from HIC-Harold Import Company) are just what I needed for my comfort food fix.
- 12 tablespoons (170g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 3 tablespoons (64g) honey
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1 cup (89g) oat flour or finely ground rolled oats
Beat together the butter, sugar, honey, salt, baking soda, and flavor until well combined.
Add the flour and oat flour, mixing to combine.
Divide the dough in half, flattening each half slightly to make a disk, then wrap in plastic. Refrigerate for at least 1 hour.
Preheat the oven to 350°F. Lightly grease several baking sheets, or line them with parchment.
Take one piece of dough out of the refrigerator, and turn it out onto a lightly floured surface. Roll the dough 1/4″ thick.
Dip animal cookie cutters in flour, then use them to cut the dough. Transfer the cookies to the prepared baking sheets.
Bake the cookies for 8 to 10 minutes, until lightly browned around the edges.
Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until set.
Transfer the cookies on parchment to a rack to cool completely. Repeat with the remaining dough.
