Animal Crackers: whimsy for childrens menus

Celebrating Animal Crackers.
The classic old-fashioned all-time favorite.
Why not create some whimsy for childrens menus?
Developing a childrens menu can be extra enhancement.
The Menu Shoppe has it covered…
great tips for great menus.
Oatmeal Animal Crackers
2 cups old-fashioned oats
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup hot water
1 tablespoon vanilla extract
2 cups all-purpose flour
In a bowl, combine sugar, oats, baking soda and salt. Cut in shortening until crumbly. Add water and vanilla–stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into rectangles or use cookie cutters dipped in flour. Using a floured spatula, transfer to greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned.
Cool on wire racks.
Cheese Animal Crackers
1 (3-oz) piece Parmigiano-Reggiano–
cut into 1/2-inch cubes (1/2 cup)
3/4 cup plus 2 tablespoons all-purpose flour + additional for dusting
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/4 cup whole milk
2 tablespoons lightly beaten egg (from 1 large)
Plus  1- to 2-inch animal-shaped cookie cutters
Pulse cheese in a food processor until finely ground, then transfer to a bowl. Whisk in flour, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Form a well in center of flour mixture and add milk and egg, then stir with a wooden spoon until a dough forms. Gently knead dough on a lightly floured surface until smooth, about 2 minutes. Chill dough in a sealed plastic bag, 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Divide dough in half and roll out into 2 (12-inch) rounds (less than 1/16 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out as many crackers as possible from dough with cutters and transfer to 2 large baking sheets, arranging crackers about 1/4 inch apart. Discard remaining dough. (Do not reroll scraps–crackers would be tough.) Bake crackers, switching position of sheets and rotating them 180 degrees halfway through baking, until undersides are golden, 10 to 12 minutes. (Crackers positioned near edges of pan may need to be removed first.) Cool crackers completely on sheets on a rack, about 15 minutes.

If it’s on the menu…the Menu Shoppe has it covered.
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