Ingredients:
1 Bag Of Nestle Toll House White Chocolate Morsels
1 Bottle Of McCormick Red Food Coloring
1 Bottle Of Rainbow Nonpareil Sprinkles
2 Cups Of White All Purpose Baking Flour
2 Cups Of Quaker Rolled Quick Oats
1/2 Teaspoon Of Coarse Ground Table Salt
1/4 Teaspoon Of Fresh Ground Cinnamon
1/4 Cup Of Liquid Bees Honey
1/4 Teaspoon Of Fresh Ground Nutmeg
1 Cup Of White Superfine Granulated Sugar
1 Large Fresh Whole Egg
1/2 Cup Of Cold Whole Milk
1 Tablespoon Of Singing Dog Premium Vanilla Extract
1 Teaspoon Of Arm & Hammer Baking Soda
1/2 Cup Of Softened Unsalted Butter
Information:
Serving Size 48
88 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
This extremely awesome pink frosted animal crackers recipe was sent in to us by Alicia of Brooklyn New York. To get started please set your oven to preheat mode at a temperature of 350 degrees Fahrenheit, or 175 degrees Celsius. Moving along, next take out a large cookie sheet and line it with wax baking paper. Next take out a blender, and pour into the machine the Quaker rolled quick oats. For the next step you will want to grind up all of your oats at an extremely high pulse rate. Once you have finished that last step, pour the ground oats into a mixing bowl, and then mix in the white all purpose baking flour, coarse ground table salt, fresh ground cinnamon, fresh ground nutmeg, white superfine granulated sugar, and baking soda. Thoroughly sift this batch of ingredients together, then vigorously stir in the liquid bees honey, large fresh whole egg, cold whole milk, vanilla extract, and softened unsalted butter. After stirring this cracker batter for a couple of minutes, it will eventually turn into a large dough clump. Next clean a flat counter surface, and dust it with some of the white all purpose flour. Next roll your dough clump into a large ball. At this point you will want to take out a heavy rolling pin, and then roll out your dough to an eighth inch thickness. Next take out your animal cracker cutters, dip them in flour, and then cut out as many shapes as you can. Set the finished cut shapes on to your parchment lined cookie sheet, making sure each cracker is spread out one inch apart. Next slide the cookie sheet into the oven to bake for roughly ten minutes, or until the crackers are a light golden brown. Let the crackers cool on the wax paper until they reach room temperature. Lastly you will want to take out a saucepan and melt your white chocolate morsels over medium high heat. Add a few drops of red food coloring to the melted chocolate so that it turns pink in color. You will then want to glaze each cracker with the pink white chocolate sauce, then sprinkle them all with rainbow nonpareil sprinkles. Once they have all been glazed, place them into the refrigerator to chill for one hour, or until the chocolate hardens. That wraps up this recipe.
