Farm Animal Cookies
Deep thoughts today. So many hours spent muddling through quandaries and conundrums I’ve been having of late. I’d thunk up a way to share some of these soul-filled ramblings of significance.
Then, I put up a picture of frosted farm animals. How can a person with anything to say about the complexities of life write also about the simple pleasure that is pink and white cookies with rainbow sprinkles? (Did you SEE those pink piggies? Squeal city.) I’m not sure one can.
Because, here’s the thing. There are so many deep issues that divide us all. Politics, religion, sports, education, vampirical love triangles. I think about them constantly, mull them over obsessively. Where do I stand on this issue? What do I believe is right? or wrong? or best? Try as I might to privately sort through a whole slew of concerns about this crazy old world we live in, about life, about friendship, and sorrow and joy and truth and light, I mostly just get a headache. I mostly just want happiness. For me. For you. For everyone on this earth of ours.
And that’s the thing about food. I love food for it’s adhesive abilities. For it’s cohesive qualities. It pulls together, unites, celebrates, lends peace, causes a table full of rapt silence, inspires laughter, opens minds, opens hearts, brings warmth to the belly, goodness to the soul. It is the great equalizer. The round table at which everyone has a say, a hum, a smack of the lips. Food is how I proffer good tidings to all, escape the unanswerable questions and confusions that arise when life happens.
Deep thoughts be damned. I want cookies with sprinkles for everyone. Always. The end.
Frosted Farm Animal Cookies
Inspired by those addictive little Circus Animal cookies you find in the store, these cookies are fun to make because they require so few ingredients. Plus, they taste yummy. Sweet, for sure, but yummy nonetheless. The secret to getting the white chocolate frosting just right is to heat it for 20 second bursts in your microwave, then stir it with a spoon. Heat for 20 seconds, then stir with a spoon. Keep doing this JUST until the chocolate flows freely from a spoon. You want the chocolate to be thin enough to coat your cookies with a gentle coating, but not hot enough to cause the chocolate to mottle once it dries.
1 stick butter, softened
1/4 cup sugar
1/2 cup whole wheat flour
2/3 cup flour (or you can use all white flour if you don't have whole wheat)
1-3 tablespoons water
1 cup white chocolate chips
1 cup pink candy melts
Preheat oven to 300 degrees. In a medium bowl, use a fork to combine the butter, sugar, and flours until a fine crumb forms. Add just enough water to make the dough stick together. Be careful! You don't want it sticky, but just able to be rolled and cut without crumbling excessively.
Sprinkle a bit of white flour on a large, wooden cutting board. Place half of the dough on the cutting board and roll it out until it's about 1/4-inch thick. Cut into animal shapes using cookie cutters. Transfer to a parchment lined baking sheet and bake in preheated oven for 20-24 minutes, or until golden brown. (Over cook them ever so slightly beyond where you usually bake cookies for a nice, crisp cookie). Remove and allow to cool slightly.
During the last 4-5 minutes of bake time, toss the chocolate chips and/or candy melts in two medium, microwave-safe containers. Melt in the microwave. Once the cookies are removed from the oven, wait until they are warm to the touch, then dip them completely in the melted chocolate. Dipping the cookies while still a little warm will help you get a nice, light coat of chocolate on the cookies, without it being too thick & overpowering.
Transfer the cookies to a wire cooling rack and allow them to cool & harden completely before serving.