3/4 cup unsalted butter at room temperature
2/3 cup granulated sugar
1 1/2 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract
1 3/4 cup Flourish Flour
1/2 cup finely ground old fashioned oats (use food processor!)
1 teaspoon baking powder
1/2 teaspoon sea salt
10 ounces white chocolate melting wafers
1 tablespoon refined coconut oil
1/4 teaspoon Vanilla Extract
Pink gel food coloring (optional)
1/4 cup rainbow nonpareils
1. In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat butter for 1 minute on high until smooth.
2. Add sugar and cream for 2-3 minutes or until pale in color. Add extracts and egg, mix until combined, about 1 minute.
3. In a medium mixing bowl, whisk together the flour, oats, baking powder, and salt.
4. Add to wet ingredients, then mix until combined.
5. Wrap dough in plastic wrap and chill for at least 2 hours, preferably overnight.
6. Remove dough from plastic wrap and place on a long piece of parchment paper.
7. Place a similar size sheet over top, then using a rolling pin, roll into a flat, even layer, about 1/4-inch in thickness. If the dough is soft and sticky, transfer to the freezer for 15-20 minutes.
8. Preheat oven to 350°F.
9. Line baking sheets with parchment paper or silicone baking mats, set aside.
10. Working quickly, carefully cut out mini animals and place on the prepared baking sheets about 1/2-inch apart.
11. Place in the oven and bake for 10-12 minutes.
12. Remove from the oven and cool completely.
- In a medium microwave-safe mixing bowl, add white chocolate wafers and coconut oil. Heat for 30 seconds on half power, stir, then repeat twice more if needed. Whisk in vanilla extract until smooth.
- Turn each animal cookie upside down and dip in the white chocolate. Tap to remove excess. Add sprinkles then return to the cookie sheet or additional parchment/wax paper to set.
Recipe Courtesy of Neilsen Massey
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.