Superbowl Sugar Cookies
As a French girl, it’s probably not surprising how ignorant I am about American football. My husband Lulu has tried several times to teach me the rules, and failed miserably. I'm trying hard, I promise! At the very least, I can participate in the fun by whipping up some delicious snacks to enjoy during the game.
Today, I made batches of sugar cookies using the colors of both teams. I used black and yellow for the Steelers and green and yellow for the Packers. The black, yellow and green cookie doughs were respectively flavored with semi-sweet chocolate, Meyer lemon and pandan paste.
I remember a few years back that the Steelers were participating in the Superbowl as well, so they must be a good team. Lulu's rooting for them, but with these cookies you can represent yourself no matter which team you're cheering for. I’m also going to post a list or two this afternoon of other tasty treats that you can serve at your Superbowl party, so stay tuned for that. I hope you enjoy the food and the company this Sunday!
Yields: 36 cookies2 eggs
1-¼ cups granulated sugar
1 teaspoon vanilla extract
½ cup brown sugar
1-¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
16 tablespoons unsalted butter, softened to room temperature
2 teaspoons lemon zest (I used Meyer lemons), freshly grated
2 drops yellow food coloring
1-¼ teaspoons pandan paste
½ cup semi-sweet chocolate chips, melted
Preheat the oven to 375°F.
In a mixing bowl, beat the eggs with 3/4 cup granulated sugar for about 5-6 minutes. The texture of the eggs will be thicker. Add vanilla extract.
In another bowl, combine the flour, salt and baking powder. Sift the dry ingredients.
Cream the butter with the rest of the granulated sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture, the dry ingredients and the brown sugar. Mix well.
Divide the dough into 4 parts. Add melted chocolate in one, pandan paste in another and lemon zest and yellow food coloring in the remaining 2. Roll into 4 logs. Join the green log with a yellow log and the chocolate log with the other yellow log. Chill them in the freezer until firm (this step is optional but it helps make evenly-shaped cookies). It will take at least 30 minutes to harden (see storing tips).
Slice the logs into ½" thick disks. Place the cookies on a baking sheet previously lined with parchment paper or a silicone mat (I placed them in an 8 silicone round mold).
Bake for about 5 minutes at 375°F, then lower the heat to 350°F and bake for another 8-10 minutes, depending on how soft you prefer them. Don't over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks. Allow to stand for 10 minutes.
FYI: 1 cup of butter = 16 tablespoons = 2 sticks of butter.
I buy Koepoe-Koepoe brand pastes. There are rose, mocha and pandan flavors. You can find them in Asian stores or at VeryAsia.com. I use pandan paste but if you like a more subtle, darker green color, you could use powdered matcha tea instead.
A little salt brings out the flavor of the dessert and enhances its sweetness.
You can also store the cookie logs up to 4 weeks in the freezer until you're ready to bake them. Just make sure to cover them tightly in plastic wrap.Published By: on February 4, 2011.