My youngest son loves goldfish; so, the first one is for
him. I loved to eat Vanilla wafers with frosting
between them as a kid. When I taught snack time was pretzels and animal crackers;
so, I include that recipes. I was trying
to give healthy snacks; but, could not resist adding one with chocolate: Oreo
Cookies!
Goldfish
Crackers
Ingredients
1 cup all-purpose flour
4 tsps. cold unsalted butter, cut into small pieces
8 oz. cheddar cheese (Used orange cheddar for half of the fish
and white cheddar for the other half Extra
sharp is great here.)
1/2 tsp. salt
1/2 tsp. fresh-ground pepper
A fish cookie cutter
Directions:
Pulse the flour, butter, cheese, salt, and pepper together
using a food processor until the mixture resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a
time, and only enough so that the dough forms a ball and rides the blade.
Remove, wrap in plastic, and chill for 20 minutes or up to 24
hours.
Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8-inch thickness. Cut
out as many crackers as possible. Place
them 1 inch apart on the prepared baking pans.
Bake at 350 F until golden and crisp - 15 to 20 minutes.
Homemade
Vanilla Wafers
Ingredients:
1 stick butter
1/2 cup sugar
1 egg, large
1 Tbsp. vanilla
1 1/4 cup All Purpose flour
1 tsp. baking powder
Directions:
Cream the butter and sugar in a mixing bowl. Add the egg and vanilla and mix well. Combine the flour and powder and mix in. Use the tiniest ice cream scoop (or a 1/2 tsp.
measuring spoon), scoop the dough onto a cookie sheet. (Silpat is recommended) 20-24 cookies on a
pan. Bake 350 degrees for 10+
minutes. Let their color be your guide
to their doneness. You want brown edges
and tan, crispy cookies.
Homemade
Animal Crackers
Ingredients:
1 Stick Butter
1 cup Brown Sugar
1 Egg
1 tsp. Vanilla
1 tsp. Cinnamon
1/4 tsp. Allspice
1/8 tsp. Salt
1 tsp. Baking Powder
1/2 cup Oats
1 1/2 cups Flour
2 Tbsp. Cocoa Powder (Optional)
Directions:
Cream together the butter and brown sugar.
Add in the egg and vanilla and combine well.
Mix in the cinnamon, allspice, and salt.
Finally, add in the baking powder, oats, flour, and optional
cocoa powder. Cocoa powder should be subbed for flour. Simply add the powder to
your measuring cup and then fill the rest of the way up with flour.
Mix it up good and form into a ball. Store in the form balls
in the fridge for a minimum of one hour.
When ready, pull dough from fridge, grab off a hunk and roll
it out to 1/4" thick.
Cut out crackers and place on a cookie sheet lined with
parchment.
Bake for 5-7 minutes in an oven preheated to 350 degrees.
Homemade
Oreo Cookies
Ingredients:
200 gr unsalted butter, at room temperature
80 gr powdered sugar, sifted
2 large egg yolks, at room temperature
pinch of salt
1 teaspoons vanilla extract
1 tsp. instant coffee, dissolved in 1/2 tsp. hot water
250 gr plain flour
35 gr cocoa powder
Directions:
Sift together plain flour and cocoa powder. Beat butter and
powdered sugar until smooth. Add yolks, salt, vanilla extract and coffee. Beat
until smooth.
Add flour mixture and beat until just combined. Gather dough
into a ball and divide in half. Wrap each half with plastic wrap and
refrigerate for 30 minutes.
Form each piece of dough into a log that is about 4cm thick.
Wrap the logs in plastic and chill for 2 hours.
Preheat the oven to 160C. Line two baking sheets with
parchment paper.
Unwrap each log, then using a sharp slender knife, slice each
log into cookies about 3-5mm thick. (You can make the cookies thicker if you’d
like; just bake them longer.) Place the cookies on the lined baking sheets.
6. Bake the cookies for 10-12 minutes, turning the sheet
halfway through if necessary. Cool or wire rack.
Filling:
100 gr room-temperature, unsalted butter
240 gr icing sugar
2 tsp. coffee, dissolved in 1/2 - 1 tsp. hot water
Beat together butter and sugar. Add dissolved coffee and beat
until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch,
round tip, pipe teaspoon-size blobs of cream into the center of one cookie.
Place another cookie, equal in size to the first, on top of the cream. Press
lightly to spread filling to the outsides of cookie. Repeat until all cookies
and filling have been used up.
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