Kim-Joy’s adorable shortbread cookie animals are a joy to make

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Let 'Great British Baking Show' favorite Kim-Joy teach you how to customize these shortbread cookie animals for the holidays or any other occasion.

7 tablespoons granulated sugar1/4 teaspoon cocoa powder 3/4 teaspoon matcha , plus more as needed3/4 teaspoon water, or as neededSprinkles in the shapes and colors of your choice, such as hearts, snowflakes and circlesPosition a rack in the middle of the oven and preheat to 325 degrees. Line two large, rimmed baking sheets with parchment paper or silicone mats.In a large bowl, combine the butter, sugar and vanilla and mix together with a spoon or spatula until smooth and spreadable.

Pinch off about 1 tablespoon of dough from one bowl and knead the cocoa powder into it, followed by a drop of the black food coloring. Set aside.Divide the remainder of that portion of plain dough into 6 pieces and roll each into a ball. As you work, transfer to the prepared baking sheets , then gently press down with your palm until flattened and slightly more than 1/3-inch thick, leaving at least 1/2 inch between the cookies after pressing.

You can also add cute frog warts, using chopped chocolate , chopped raisins and/or chopped cranberries. Press these into the surface of the cookie before baking.Before baking any cookies, chill them on the baking sheets in the refrigerator for at least 30 minutes or in the freezer for 10 minutes.Bake, one sheet at a time, for 18 to 20 minutes. They should have an ever-so-slight hint of color at the edges but not be visibly brown.

For the frogs, use white and then black icing to pipe on eyes to the dough you added to the top of the cookie. Just let the white icing semi-set before piping on the black. Or adhere candy eyes with a bit of icing. Pink specks are cute on the face.Calories: 156; Total Fat: 6 g; Saturated Fat: 6 g; Cholesterol: 24 mg; Sodium: 80 mg; Carbohydrates: 17 g; Dietary Fiber: 1 g; Sugar: 5 g; Protein: 2 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.Tested by Becky Krystal; email questions to

 

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