- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Medium
1 Hour, 30 Minutes
Diets 
The inspiration for this recipe came from a dairy snack called “Circus Animals,” which are animal cookies covered in icing that are just so fun to eat.
Yields 60 cookies
3/4 cup margarine, room temperature
1/4 cup light brown sugar
1/4 cup Gefen Confectioners’ Sugar
1 egg, room temperature
1 tablespoon Gefen Vanilla Extract
2 and 1/4 cups Glicks Flour
1/2 teaspoon baking powder
1/2 teaspoon Gefen Ground Cinnamon
1/2 teaspoon kosher salt
1 7-ounce (200-gram) bar white baking chocolate
1 7-ounce (200-gram) bar pink baking chocolate
1/4 cup colorful nonpareils
Line two metal baking sheets with Gefen Parchment Paper. Set aside.
In a bowl of a mixer, using the whisk attachment, add the margarine, sugars, egg, and vanilla extract. Mix on medium speed for two to three minutes until creamy.
Change the attachment to the paddle, making sure to scrape off all the excess batter from the whisk. Add the remaining ingredients and mix on low, slowly increasing to high for three minutes or until a smooth cookie dough is formed.
Remove the dough from the bowl, and place on a floured surface. Roll the dough about 1/4-inch-thick with a rolling pin. If the dough sticks to the rolling pin, sprinkle a drop of flour on it. Cut small animal shapes out of the dough with cookie cutters.
Carefully transfer the shaped dough to the baking sheets with a spatula. You should get about 30 cookies per sheet. Complete the process with the remaining scraps of dough. Place the baking sheets in the freezer for 20 minutes.
Meanwhile, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place one sheet into the preheated oven, keeping the other sheet in the freezer. Bake for 11–13 minutes or until the edges are slightly golden. Watch them carefully, as they go from raw to baked very quickly. Remove from oven and allow to cool completely before transferring.
Repeat with remaining baking sheet.
Place the white chocolate in one 1/4-pound container and the pink chocolate in another.
Microwave the chocolates for one minute, then mix and microwave for another 30 seconds.
While the chocolate is still hot, dip one animal cracker at a time into the chocolate, coating it almost completely.
Place it on parchment paper, and sprinkle nonpareils on top.
Repeat with the remaining animal crackers.
Allow icing to harden completely.
Photography by Menachem Goodman
How Would You
Rate this recipe?
Please log in to rate
Reviews