My 4 year old is all about Star Wars...the movies, the games, the toys and even the clothes. So when I showed this to him that was it...his eyes got huge and I know I had to get it. The next morning he was already asking for Darth Vader cookies.
I made the recipe that came with the cookie cutters because I figured it would give me a good idea of the dough that would work best with the cutters.
Star Wars Cookies
Williams-Sonoma
2 1/2 cups (390 g)All-Purpose Flour
1/2 tsp salt
12 Tbs (1 1/2 sticks/185g) Unsalted Butter
1 cup (250 g) Sugar
1 Egg
1 1/2 tsp Vanilla Extract
Have all the ingredients at room temperature.
Over a small bowl, sift together the flour and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on hight speed until creamy, about 2 minutes. Reduce the speed to medium, slowly add the sugar and beat until light and fluffy, about 2 minutes, stopping the mixter occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping once to scrape down the sides of the bowl.
Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
Remove the dough from the refrigerator and let stand for 5 minutes. On a lightly floured surface, roll out the dough 3/16 to 1/4 inch ( 4.5 to 6mm) thick.
Preheat an oven to 350. Line several baking sheets with parchment paper.
Using the cookie cutters, cut out the desired shapes. If the dough sticks to the cutter, dip the cutter into flour before cutting out more shapes. Using a small offset spatula, transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies until golden brown around the edges, 10 to 15 minutes. If baking more than one sheet at a time, rotate the baking sheets from top to bottom and 180 degrees halfway through baking.
Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely. Decorate as desired. Store the cookies in an airtight container at room temperature for up to 3 days. Makes about 8 of each cookie.
Review: I have another recipe for rolled cookies which I haven't made in really long time but this one I think is a keeper as well. It was nice to work with and has a great taste. Next time I might try to use some almond extract instead of or a combo of both vanilla and almond.
I have been following another blog called University of Cookie because it is one of my goals to make cookies like the ones on that blog. Well there is a post on there called Rolling Cookie Dough: a video tutorial. I watched it a couple of times and did what she said...and it worked for me!! The one thing I hated most about making cut out cookies was the rolling out of the dough because mine always cracked and just didn't work well for me. Well no more because of that post and I am actually excited to make more.
One idea I am throwing around is making sandwiches with the Star Wars cookie cutters...chocolate/vanilla middle for Darth (my husband thinks that is fitting since he was good on the instead which is what the vanilla would represent), I think a minty green flavor combo for Yoda and not sure about the other two but I am sure I can come up with something.
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