When it comes to animal crackers, I’ve always preferred the elegantly vintage Barnum’s box. With a hauntingly warm flavor and soft texture, these are the ones I reach for when I need a nostalgia boost. If you prefer a milder cookie, tone down the spice and add more vanilla.
YIELD: approximately 3 dozen cookies (depending on cookie-cutter shape)
TOTAL TIME: 2 hours, including minimum dough chilling time
DIFFICULTY: 2
SPECIAL EQUIPMENT: stand mixer, animal cookie cutters
2 cups (8-1/2 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
5 tablespoons (2-1/2 ounces) unsalted
butter, at room temperature
1/4 cup (1-5/8 ounces) vegetable shortening
1/2 cup (3-1/2 ounces) granulated sugar
1 large egg
1 teaspoon vanilla extract
INSTRUCTIONS:
Whisk the flour, baking powder, mace, allspice, and ginger together in a medium bowl; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together on medium speed for about 3 minutes, until shiny, fluffy, and creamy. Add the egg and vanilla and stir on low speed until fully incorporated. Gradually add the flour and spice mixture until fully incorporated into a soft dough.
Pat the dough into a ball and wrap in plastic wrap. Chill for at least 1 hour; the flavor of dough improves as it’s chilled, so chill overnight for best results.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or Silpat liners.
Divide the chilled dough into 4 pieces. On a floured surface, gently roll one of the pieces to a 1/4 to 1/2-inch thickness. (Keep the remaining pieces refrigerated.) Use floured cookie cutters to stamp out shapes (lions and tigers and bears?) and carefully transfer the cookies to a prepared baking sheet, using a cookie spatula or turner if necessary. Save the scraps for re-rolling.
Bake for 12 to 15 minutes, until the cookies are puffy and golden brown at the edges. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough. Scraps can be re-rolled once to make additional cookies.
Store the cookies at room temperature in an airtight container for up to a week.