Hi folks,
A quick share of the recipe for the Critter Cookies that we do once a year during Christmas. We call them Critter Cookies as the Critters had their paws in the making of them since we started this ritual with them like 4 or 5 years back. With each year, their involvement in the making of grows. So much so that this year, they were actually rolling the dough and using the cookie cutters, other than just sticking to the decorating.
Anyways, we hope you have a go at this recipe which is real easy. The only thing, as we discovered, is that we have to be quick with the cookie-cutting as the dough is pretty soft. Once it warms up, it is not easy to get the shapes cut nicely. So, you might be better off just rolling them into balls and squishing them flat!
Have fun!
Recipe:-
250g butter
1-2teaspoon vanilla essence
180g sugar (can cut down if you are liberal with the sprinkles like we are!)
1 egg (beaten)
1 packet crushed almonds (for a more grainy texture)
350g self-raising flour
Method:-
Cream butter with sugar until pale and fluffy.
Add vanilla essence.
Gradually add egg and continue beating well.
Stir in the crushed almonds.
Slowly sift in flour and mix until it yields a soft dough.
Wrap dough in cling wrap and refrigerate for a few hours or overnight.
Roll out dough on a lightly floured surface to about 6mm thick.
Cut out desired shapes with cookie cutters.
Failing which, roll into balls and flatten with a fork!
Decorate with sprinkles, chocolate chips, cornflakes, icing or any other desirable items.
(Garlic, onions, parsley, squid and sashimi bits NOT recommended)
Arrange on a greased baking sheet and bake in an oven about 180 degrees celsius for 15 minutes or until nicely browned.
Wait till cookies are cool before storing in air-tight containers.
Happiness!!
A quick share of the recipe for the Critter Cookies that we do once a year during Christmas. We call them Critter Cookies as the Critters had their paws in the making of them since we started this ritual with them like 4 or 5 years back. With each year, their involvement in the making of grows. So much so that this year, they were actually rolling the dough and using the cookie cutters, other than just sticking to the decorating.
Anyways, we hope you have a go at this recipe which is real easy. The only thing, as we discovered, is that we have to be quick with the cookie-cutting as the dough is pretty soft. Once it warms up, it is not easy to get the shapes cut nicely. So, you might be better off just rolling them into balls and squishing them flat!
Have fun!
Recipe:-
250g butter
1-2teaspoon vanilla essence
180g sugar (can cut down if you are liberal with the sprinkles like we are!)
1 egg (beaten)
1 packet crushed almonds (for a more grainy texture)
350g self-raising flour
Method:-
Cream butter with sugar until pale and fluffy.
Add vanilla essence.
Gradually add egg and continue beating well.
Stir in the crushed almonds.
Slowly sift in flour and mix until it yields a soft dough.
Wrap dough in cling wrap and refrigerate for a few hours or overnight.
Roll out dough on a lightly floured surface to about 6mm thick.
Cut out desired shapes with cookie cutters.
Failing which, roll into balls and flatten with a fork!
Decorate with sprinkles, chocolate chips, cornflakes, icing or any other desirable items.
(Garlic, onions, parsley, squid and sashimi bits NOT recommended)
Arrange on a greased baking sheet and bake in an oven about 180 degrees celsius for 15 minutes or until nicely browned.
Wait till cookies are cool before storing in air-tight containers.
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