Penguin Slice-and-Bake Cookies Recipe

Penguin Slice-and-Bake Cookies Recipe | Recipe Iseasy Kitchen

• Level: Intermediate
• Yield: approximately 24 cookies
• Total: 4 hr (includes chilling and freezing time)
• Active: 1 hr

Nutritional Analysis Per Serving (1 of 24 servings): Calories 175 | Total Fat 8 g | Saturated Fat 4 g | Carbohydrates 24 g | Dietary Fiber 0 g | Sugar 11 g | Protein 2 g | Cholesterol 31 mg | Sodium 66 mg

Ingredients

• 2 1/4 cups all-purpose flour, plus extra for dusting (see Cook's Note)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened to room temperature
• 2/3 cup sugar
• 1 large egg, plus 1 egg beaten for egg wash
• 2 teaspoons pure vanilla extract
• Orange gel food coloring
• Black gel food coloring
• 1/4 cup (3 ounces) red melting wafers
• 12 mini marshmallows, divided crosswise into halves
• 1/4 cup (3 ounces) white melting wafers
• 48 mini chocolate chips

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Instructions

1. Prepare the cookies: Whisk the flour, baking powder, and salt in a medium bowl. In a large bowl, beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 3 to 5 minutes. Add 1 egg and vanilla; beat until incorporated. On low speed, mix in the flour until just blended.
2. Reserve 1/4 cup dough. Place the rest on a floured surface. Add 3 drops orange food coloring to the dough in the bowl; mix on low until vibrant orange. Press into a disk, wrap in plastic, and chill 20 minutes.
3. Clean the bowl and paddle. Return 3/4 cup uncolored dough to the bowl. Add 4 drops black food coloring; mix until deep black. Shape into a rectangle, wrap, and chill 20 minutes.
4. Create the penguin's body: Shape remaining uncolored dough into a 9- to 10-inch log, 1 1/2 inches diameter. Wrap and let sit at room temperature.
5. Divide orange dough into 3 equal portions. Roll into 9- to 10-inch strands, 1/3-inch diameter. Flatten one into a triangle. Wrap each and freeze 15 minutes.
6. Cut uncolored log lengthwise into 2 half-moons. Brush cut sides with egg wash. Place orange triangle down the center of one half; top with the other and press to seal.
7. Form the black section: On floured surface, roll black dough into a 9-by-4-inch rectangle, 1/4-inch thick. Extend sides to 9-by-6 inches, tapering edges. Brush with egg wash, wrap around uncolored log (thicker on top for head). Press to bond.
8. Secure the feet: Brush underside with egg wash. Place 2 thin orange strands 1/4-inch apart lengthwise. Wrap, reshape into oval (head narrower). Freeze 2 hours.
9. Preheat oven to 350F. Line 2 sheets with parchment; position racks in upper/lower thirds.
10. Trim 1/4 inch from log ends. Slice into 1/4-inch cookies; place 1 1/2 inches apart. Bake, rotating midway, until crisp and golden, 10 to 12 minutes. Cool 10 minutes on sheets, then on rack.
11. Melt red wafers in microwave (30-second bursts, stirring). Dip cookie tops off-center for hats. Top with marshmallow halves. Chill 15 minutes.
12. Melt white wafers similarly. Transfer to resealable bag; snip corner. Decorate hats; add 2 mini chips per cookie for eyes. Let set 15 minutes.

Cook's Note: When measuring flour, spoon into a dry measuring cup and level off. (Scooping packs flour, making dense cookies.)

Copyright 2017 Television Recipe Iseasy, G.P. All rights reserved.