Animal Cracker Cookies

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Animal Cracker Cookies

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2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 1/2 sticks (12 Tablespoons) unsalted butter, at room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

Instructions:

Over a small bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes.  Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.  Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

Stop the mixer and add half of the flour mixture.  Beat on low speed until most of the flour has been absorbed.  Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface and divide into 2 equal balls.  Shape each into a disk and wrap separately in plastic wrap.  Refrigerate for at least 2 hours or up to 2 days.

Let the dough stand at room temperature for 5 to 10 minutes.  Place each dough disk between 2 clean, large pieces of plastic wrap.  Roll out the dough to 1/8-inch (3mm) thickness.  If the dough cracks while you’re rolling, let it stand at room temperature for 5 to 10 more minutes.  Remove the plastic wrap and place on a floured work surface.  Lightly dust the top of the dough with flour.

Preheat oven to 350.

Line several baking sheets with parchment paper.  Dip animal cookie cutters (or other cookie cutters) into the flour before using and cut out the shapes.  Placed cut cookie on the prepared baking sheets and repeat.  Gather scraps, re-roll and cut more cookies.

Bake the cookies until very light golden brown, about 14 to 16 minutes.  Transfer the sheets to a wire rack and let cookies cool at room temperature.

Adapted from Williams-Sonoma’s Annimal Cracker Cookie recipe