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Adorable squirrel-shaped cookies make a fun addition to your autumn table. 

Recipe by MyRecipes November 2015

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Credit: Kat Teutsch; Styling: Jerrie-Joy for Pat Bates and Associates

Recipe Summary

hands-on:
25 mins
total:
2 hrs 40 mins
Yield:
Yield 14 squirrel-shaped cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk first 7 ingredients. In a large bowl, using an electric mixer on medium speed, cream butter and brown sugar until fluffy, about 2 minutes. Add molasses and egg yolk; beat until smooth. Add dry ingredients on low speed, until just combined. Pat dough into a disk, wrap in plastic wrap and chill at least 2 hours (up to 2 days).

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  • Place racks in upper and lower thirds of oven and preheat to 350°F. Line 2 baking sheets with parchment. Lightly flour work surface and rolling pin. Roll dough to 1/4-inch thickness. Cut out cookies and arrange on baking sheets, 2 inches apart. Gather dough scraps and cut out more cookies to fill sheets.

  • Bake for 12 to 15 minutes, rotating sheets halfway through. Let cookies cool on sheets for 10 minutes, then transfer to wire racks to cook completely. Repeat to bake remaining dough.

Nutrition Facts

189 calories; fat 7g; saturated fat 4g; protein 2g; carbohydrates 30g; fiber 1g; cholesterol 31mg; sodium 111mg.
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