Frosted Animal Cookies
March 2009
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Snacking is often mindless, a way to fill in the blanks between breakfast, lunch and dinner. But here at Every Day with Rachael Ray, we take it seriously. Look no further than this bite-size treat.
18 servings Prep: 30 mins(plus chilling and cooling) Bake: 20 mins
Ingredients
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1 stick (4 ounces) unsalted butter, softened
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 11 1/2 ounce bag white chocolate chips
- 2 tablespoons multicolored nonpareil sprinkles
Directions
- In a medium bowl, whisk together the flour, baking soda and salt. Using an electric mixer, beat the sugar and butter on high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla, scraping the bowl as necessary. Gradually beat in the dry ingredients on low speed.
- Shape the dough into 2 balls. Place each ball between 2 sheets of wax paper and roll out to a 10-inch round. Slide onto a cookie sheet and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350 degrees . Using a 2 1/2-inch animal-shape cookie cutter, cut the dough into cookies, gathering scraps and re-rolling until all the dough has been cut. Place cookies 1 inch apart on parchment-paper-lined cookie sheets. Bake until the edges are golden-brown, 15-20 minutes. Let cool.
- In a small saucepan, melt the white chocolate over low heat, stirring, until glossy. Using a small offset spatula, spread the chocolate on the cookies and transfer to a wax-paper-lined cookie sheet. Top with the sprinkles. Refrigerate until set, about 1 hour.