12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1 egg
1 tsp. vanilla extract
At least 3 cups candy melts (candy coating wafers) — I used one cup of each color
3 TBS vegetable shortening PER cup of candy melts
Rainbow Nonpareils
Instructions
In a small bowl, combine flour, baking powder, salt, nutmeg, cardamom, and cinnamon. Set aside.
In the bowl of a mixer, beat butter on high speed for 2 minutes. Scrape the sides of the bowl and 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 to scrape down the sides of the bowl as needed.
With the mixer on low, add half of the flour mixture. Beat on low speed until mostly combined, then add remaining flour. 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.
Divide the dough into two equal parts. Shape each into a disk and wrap in plastic wrap. Refrigerate for at least 2 hours.
When ready to bake, let dough stand at room temperature for about 10 minutes to soften. Roll dough to 1/8 inch thickness on a floured board, then cut with desired cutters. Place the cut cookies on parchment paper lined baking sheets and place sheets in the freezer for 15 minutes.
Preheat oven to 350. Place baking sheets in the oven and bake for about 12- 15 minutes, or until edges are golden. Remove from oven and place on rack to cool. Melt candy melts according to package directions, adding shortening to thin them to a softer, more frosting like consistency. Dip cookies in the candy and let excess drip off. Place on wax paper, sprinkle with nonpareils, and let set until firm.
Originally Submitted
5/9/2013
0 Out of 5 from
0 reviews
You can add this Homemade Animal Crackers recipe to your own private DesktopCookbook.
