Recipes and Cooking Sugar Cookie Farm Animals 4.0 (1) Add your rating & review Kids will have as much fun making this tasty animal cookie recipe as eating them. Decorate with canned frosting and crumbled wheat biscuits. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 7 mins Total Time: 27 mins Servings: 40 Yield: 40 cookies Ingredients ⅔ cup butter ¾ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon salt 1 egg 1 tablespoon milk 1 teaspoon vanilla 2 cup all-purpose flour 2 tablespoon unsweetened cocoa powder Canned white frosting Shredded wheat biscuits, crumbled Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Knead the cocoa powder into one half of the dough. If necessary, cover and chill dough 30 minutes or until easy to handle. Preheat oven to 375 degrees F. For cow cookies, on a lightly floured surface, roll the plain dough until 1/8 inch thick. Place 1/2-inch balls of the chocolate dough at 2 inch intervals on top of the plain dough. Roll lightly to flatten the chocolate dough. Use a 3-inch cow-shape cutter to cut dough. Place 1 inch apart on an ungreased cookie sheet. For horses, roll remaining chocolate dough until 1/8 inch thick. Use a 3-inch horse-shape cutter to cut dough. Place 1 inch apart on an ungreased cookie sheet. Bake in preheated oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. To add manes and tails onto horses, attach the crumbled shredded wheat biscuits with canned frosting. Makes about 40 cookies. Rate it Print