play with your food
or perhaps may dioramas?
Sadly my childhood set of dinosaur cookie cutters (actually I think I had two…) disappeared from the pantry at some point. Of course years later I want them again, but I had to go buy some new ones. Sadly there could be no t-rex in this battle – they seem to be more rare than the triceratops. In any case, here is an alternative cut-out cookie recipe to regular sugar cookies, so that you too can make ridiculously shaped baked goods and entertain yourself for hours…
Peanutbutter Cut-out Cookies (~1 1/2 dozen, depends on your cookie cutters)
1/2 cup creamy peanutbutter (I used chunky but the chunks got stuck in the triceratops horn part of the cookie cutter, so I do not plan on doing that again)
1/2 cup nonhydrogenated margarine, softened
1 cup raw sugar
1 tbsp vanilla extract (ok, you don’t have to use that much, but it sure is good)
1/4 cup soymilk
2 1/4 cup whole wheat flour
2 Tbsp arrowroot starch
1/4 tsp salt
1/4 tsp baking powder
(1) In a large bowl, cream together peanutbutter, margarine and sugar – do this for a couple minutes to get it light and fluffy. (2) Add soymilk, arrowroot and vanilla extract and mix until smooth. (3) In a separate bowl, stir together flour, salt and baking powder. Add to wet ingredients and mix until well combined. (4) Separate dough into 2 equal pieces. Form each into a ball and flatten into a thick disk. Wrap dough in waxed paper or saran wrap and refrigerate over night.
(5) Preheat oven to 350 degrees F, line a baking sheet with parchment. Grease the cookie cutters to prevent them from sticking. (6) Roll out one of the pieces of dough to a little less than 1/4 inch thick on a lightly floured surface (you might want to get your hands a little oily too, for less stickage). (7) Cut dough into desired shapes and place on baking sheet. (8) Bake cookies for ~10-12 minutes, until edges start to darken. Let cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Decorate as you see fit.