Thursday, May 3, 2012

Captain America Cookies


          This may be the nerdiest weekend ahead until Comic-Con. Tomorrow is May 4th also known to uber-nerds everywhere as Star Wars Day. Yes, dear non-nerds, it’s a real holiday. May the fourth be with you. If that wasn’t enough to make your geek-senses tingle, Saturday is not just Cinco de Mayo. The first Saturday in May is also free comic book day! Speaking of comic books, May 4, 2012 is also the release date of one of the most anticipated comic-book to film adaptations of the summer; The Avengers.
            I cannot tell you how excited I am to see The Avengers tomorrow. But, I can show you. I’m not big on movie theater snacks, I don’t drink soda and popcorn just makes me want to floss. I decided I’d make a little something to sneak into the theater for my friends and myself. These are basic sugar cookies with a little lemon added, sculpted into the form of Captain America’s shield.
            I was sure to include many photos, because after listing all the steps, reading them felt slightly overwhelming. They weren't as easy as other things I’ve made, but are well worth the effort.
            I hope as much can be said about the movie. 




5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 sticks unsalted butter
2 1/2 cup sugar
1 lemon
3 eggs
2 tsp vanilla
Red and blue food coloring

1.     Sift together the flour, baking powder, and salt. Set aside.
2.     Leave the butter on the counter for an hour before beginning. Cube the butter. With an electric or standing mixer, beat the butter and sugar together until just combined.
3.     Zest the lemon and add it to the butter/sugar.
4.     Juice the lemon, and add that to the butter/sugar. This is about ¼ cup lemon juice.
5.     Add the eggs one at a time to the butter/sugar/lemon.
6.     Add the vanilla.
7.     With the mixer on, add your flour mixture to the wet ingredients about a cup at a time.
8.     Mix until the dough resembles a lumpy, breadcrumb texture; but when you pick up a small chunk you could roll it into smooth ball and the dough would retain its shape.
9.     Divide the dough in half. Place one half in the refrigerator.

This is where the construction becomes a little complicated…

10. Divide the remaining half batch of dough into three equal parts.
11. Set one part aside (this will become the white star in the center).
12.  Take a second third of the dough and color it blue. I recommend using gel concentrated food coloring. Knead the coloring in with your hands. Set the blue ball aside.
13. Be sure to wash your hands and wipe your work surface to eliminate traces of blue food coloring before moving on.
14. Take the third dough ball and color it red. Set the red ball aside.
15. Again, wash your hands and work surface to avoid spreading red food coloring where you don’t want it.

16. Return to the white ball. Divide this into 7 equal parts. It’s all right if they’re not exactly equal, but the closer the better.

17. Roll 5 mini white balls into 8” lengths.
18.  Take the 5, 8” lengths and form them into triangles by pinching the sides together, you’re creating a pointed edge all the way down the length. Flip the length onto its side and pinch the next edge.

19. Take 1 of the remaining 2 white mini balls. Roll the ball out into an 8” length. This is your center.


20. Place each of your 5 triangle-formed lengths and place them around the perimeter of your center length. Refrigerate your newly made star.

21. Next, separate the blue ball into 6 equal parts.
22. Take 5 of the mini blue balls and repeat steps 17 + 18.

23. Place the blue, triangular lengths around the perimeter of the star, inverted, between the star’s points. Push down as well as out when placing the blue strips. Your objective is to both maintain the shape of the star, but to also fully enclose it.

24. Roll out the last mini blue ball into a thin sheet. Use this as a filler to cover any white around the edges of the cookie tube.

25.  Red is next. Roll out the entire red dough ball into a ¼” thick, rectangular sheet large enough to cover the entire cookie tube.
26. Wrap the red dough around the outside of the cookie tube. Trim the excess, and hold on to it.
27. Retrieve the remaining half batch of dough from the fridge.
28.  Take a third of the dough from the fridge and add it to the remaining mini white dough ball.

29. Roll the new white dough ball into a ¼” thick, rectangular sheet large enough to cover the entire outside of the cookie tube.
Don't worry if the edges aren't perfect.

30. Wrap the white sheet around the cookie tube.
31.  Take the remaining dough from the fridge. Combine it with any trimmings of red dough you may have and color the entire thing red.

32. Roll out the new red ball into a ¼” thick, rectangular sheet, large enough to cover the outside of the cookie tube.
33. Wrap the red sheet around the cookie tube.

34. Roll the cookie tube back and forth to ensure the whole thing is well rounded.
35. Place in the refrigerator for at least one hour.
36. Preheat oven to 350.


37. Slice the cookie tube just like any tubular-store-bought cookie dough, in ¼-1/2” slices.
38. Place the slices on a cookie sheet and bake for 12 minutes.
39. Cool on a wire rack.

Yields 25-30 cookies.
Finished!


2 comments:

  1. I love these! This is exactly what I was looking to do, too. I'll be following your technique for the center star.

    ReplyDelete
  2. These are so cute! I will make these for my bff for her b-day or christmas!

    ReplyDelete