Barnum And Bailey Animal Crackers Recipes

Steps:

• Whisk flour, baking powder, mace, allspice, and ginger together in a medium bowl; set aside.
• In bowl of a stand mixer fitted with paddle attachment, beat butter, shortening, and sugar together on medium speed for about 3 minutes, until shiny, fluffy, and creamy. Add egg and vanilla and stir on low speed until fully incorporated. Gradually add flour and spice mixture until fully incorporated into soft dough.
• Pat dough into a ball and wrap in plastic wrap. Chill for at least 1 hour; flavor of dough improves as it's chilled, so chill overnight for best results. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or Silpat liners.
• Divide chilled dough into 4 pieces. On a floured surface, gently roll one of the pieces to a 1/4 to 1/2-inch thickness. (Keep remaining pieces refrigerated.) Use floured cookie cutters to stamp out shapes (lions and tigers and bears?) and carefully transfer cookies to a prepared baking sheet, using a cookie spatula or turner if necessary. Save scraps for re-rolling.
• Bake for 12 to 15 minutes, until cookies are puffy and golden brown at edges. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough. Scraps can be re-rolled once to make additional cookies.
• Store cookies at room temperature in an airtight container for up to a week.

BARNUM'S ANIMAL CRACKER SNACK-SAMPLED BY -- TASTY DISH --

Steps:

• Spread peanut butter evenly into hollow part of the celery stalks.
• Stand up 4 of the animal crackers in peanut butter on each celery stalk.
• Sprinkle evenly with graham crumbs to resemble dirt.
• If you want to, add parsley sprigs standing upright for trees.

ANIMAL CRACKERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
• In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
• Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.