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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 2 cups flour
- 1/2 cup yellow corn flour (do not substitute cornmeal)
- 1/4 teaspoon baking soda
- Pinch salt
- 1/2 cup light brown sugar
- 1/2 cup (1 stick) unsalted butter at room temperature
- 2 tablespoons light corn syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
Method
- Set 2 racks in the middle and upper third of the oven and preheat to 350 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the dry ingredients.
- On low speed, add the butter, then the corn syrup, milk, and vanilla.
- Process or beat until the dough is completely blended.
- Between sheets of waxed paper, roll the dough to a thickness of 1/8-inch.
- Refrigerate for 30 minutes, until firm.
- Cut the dough into animal shapes with cookie cutters or press molds (lightly floured to prevent sticking.)
- Arrange on nonstick or parchment-lined cookie sheets and refrigerate for 15 minutes to firm the dough.
- Bake for 7 minutes, until very lightly tanned around the edges.
- Set the pans on a rack to cool.
