Page Contents:
Cookie Brigade Baking Tips
Peanut Butter Chocolate Chip Cookies (Gluten Free)
Peanut Butter Chocolate Chip Bacon Cookies (Gluten Free)
Bacon Wrapped Oreo or Nutter Butter Stuffed Cookies
Double Chocolate Chip Cookies
Chocolate Chip Cookies
Sugar Cookies (Star Wars Sugar Cookies)
Combustible Lemon Cookies
Splicer Mask Cookies
Rice Krispie Treats with toppings
F.U. Snickerdoodles (Gluten Free)
Portal Weighted Companion Cookies
Coming Soon (we hope - if you're the owner of any of the following fabulous recipes, we want you to contact us!):
Jammy Dodgers
Decorating Star Wars Cookies
Portal-O's
Portal Turret Easter Egg Cookies
Yoshi Egg Cookies
Coconut-Lime Sugar Cookies
PAX No-Bake Cookies
Cookie Brigade Baking Tips...
Remember that these cookies could get shipped, jostled, bumped, stuffed into messenger bags and generally abused before they arrive in the grateful stomachs of convention attendees. The following tips are provided to help keep your cookies looking and tasting fresh as a springtime morning.
1. Make sturdy cookies - Use a 2.5 oz (#20) scoop or at least 3 Tbsp of dough for each drop cookie, roll the dough to at least 1/4" for sugar cookies.
2. Overbake the cookies a little bit (see #1 above)
3. Use good plastic wrap that sticks
4. Did I mention that thing about sturdy cookies?
Storage and Baking Tips:
1. Most cookie dough freezes well but it takes forever to thaw. Scoop your cookies first, then freeze the individual balls of dough.
2. Bake on parchment paper, it's brilliant and easy to find in any grocery store.
3. If you freeze finished cookies, double wrap them and get as much air out as possible to prevent freezer burn.
!!RECIPES!!
Flourless Peanut Butter Chocolate Chip (Gluten Free)
by LexiconGrrl
1 egg
3/4 cup sugar
1 cup (8 oz) peanut butter (use 10 oz for meltingly crumbly cookies)
1 tsp baking soda
1/2 cup chocolate chips
Line cookie sheets with parchment paper
Mix all ingredients in a single bowl
Chill dough for 30 minutes
Scoop the cookies using a #20 ice cream scoop 3" apart
flatten slightly
Bake at 350 degrees for 10-14 minutes
Flourless Peanut Butter Chocolate Chip AND BACONNNNNNN!! (Gluten Free)
Follow the recipe for the flourless peanut butter cookies, above, but add in 1/2 cup of cooked, crumbled bacon. Tip: Thin crispy bacon works better in the cookies than thick, chewy bacon. Top the cookies with a slab of bacon - you know, just to get the point across.
Bacon Wrapped Stuffed Cookies
by Punzie, Adapted for Bacon by LexiconGrrl
For PAX Prime 2011 we made bacon wrapped Oreos stuffed inside chocolate chip cookies, and bacon wrapped Nutter Butters stuffed inside double chocolate fudge chunk cookies. Really you can wrap and stuff anything inside anything. That's what Gabe says, anyway...
1 batch cookie dough (chocolate chip & double chocolate chip recipes follow)
12 cookies (oreo or nutter butter)
24 pieces of bacon
Fry up the bacon in slices, do not crumble
Make up a batch of cookie dough
Take a golf ball sized ball of dough and split it in half
Flatten the first half of the dough into a flat disk
Break a piece of bacon in half and stack both halves on the dough
Place a cookie on top of the bacon
Flatten the second piece of the dough and lay it on top of the whole thing
Bake at the recommended temperature for the dough used, plus 2 minutes to the recommended time.
Chocolate Chip Cookies
by LexiconGrrl
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup softened butter
1 cup white sugar
1 cup light brown sugar, packed
2 tsp vanilla extract
2 large eggs
2 cups chocolate chips
Line cookie sheets with parchment paper
Mix flour, baking soda and salt in a small bowl
Cream butter and both sugars in a large bowl
Add eggs and vanilla
Add dry mix gradually
Stir in chocolate chips
Chill dough for 30 minutes
Scoop the cookies using a #20 ice cream scoop 3" apart
Bake at 375 degrees for 12-14 min
Double Fudgey Chocolate Chip Cookies
by LexiconGrrl
2 1/2 cups flour
1 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup softened butter
1 cup white sugar
1 cup light brown sugar, packed
2 tsp vanilla extract
2 large eggs
2 cups chocolate chips
Line cookie sheets with parchment paper
Mix flour, cocoa, baking soda and salt in a small bowl
Cream butter and both sugars in a large bowl
Add eggs and vanilla
Add dry mix gradually
Stir in chocolate chips
Chill dough for 30 minutes
Scoop the cookies using a #20 ice cream scoop 3" apart
Bake at 375 degrees for 12-14 min
Best Ever Sugar Cookies
by LexiconGrrl
These sugar cookies are buttery and delicious, sturdy, and hold their shape while baking.
It turned out to be a XXX-Wing Fighter.
Cookies:
1 cup softened butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 taspoon almond extract
3 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
In a large bowl, Cream the butter, sugar, eggs, vanilla and extract until fluffy.
In a small bowl, mix the flour, baking powder, baking soda and salt
Gradually stir the dry mix into the wet mix
Cover and chill for 2 hours.
2 hours later...
Preheat oven to 400 degrees
Line baking sheets with parchment paper
Lightly flour and roll the dough to 1/4 inch thick. Use a ruler if you need to.
Cut cookies
Place 2" apart on baking sheets
Bake 6-8 minutes, or until edges are golden brown
Cool completely before icing
Icing:
2 cups powdered sugar
1/4 teaspoon extract (vanilla or almond)
1 tablespoon milk
Optional: food coloring
Mix the icing until smooth. Adjust with milk or sugar for consistency.
Spread on cookies using a spoon, pastry brush or pastry tube
Icing will harden completely in about 2 hours
Combustible Lemons
by LexiconGrrl
Tag: Portal 2 Cookies
Reference: Cave Johnson's Lemon Rant from Portal 2
Cookies:
Make the basic sugar cookie dough from the Best Ever Sugar Cookies above, but substitute Lemon extract for the almond extract. Cut into lemon shapes and bake.
Icing:
1 Cup powdered sugar
1/2 tsp lemon extract
1 tsp milk
Grated Rind and juice of 1/2 lemon
1/4 - 1 tsp Cayenne pepper (cayenne's hotness tends to vary a lot, taste it as you go)
1/4 Cup Yellow sparkling sugar
Mix the icing until smooth. Adjust with milk or sugar until you reach the desired consistency.
Wait until the cookies are completely cooled, and ice them.
Dip each iced cookie into the sparkling sugar.
Set on waxed paper to harden.
Icing will harden completely in about 2 hours.
**NOTE** these cookies travel better and are sturdier if you make them a sandwich cookie, using the icing as the filling. Leave off the sparkling sugar for these.
Splicer Masks
by LexiconGrrl
Reference: Bioshock Splicers
Cookies:
Make the basic sugar cookie dough from the Best Ever Sugar Cookies above. Cut the cookies using a bunny head cookie cutter (available around easter time at most stores) and something small and oval for the eyeholes.
Icing:
1 Cup powdered sugar
1/2 tsp lemon, almond or vanilla extract
1 tsp milk
Mix the icing until smooth. Adjust with milk or sugar until you reach the desired consistency - a little on the thick side.
Wait until the cookies are completely cooled, and ice them. These actually look better with sloppy icing.
Set on waxed paper to harden. Icing will harden completely in about 2 hours.
Decorating:
1 dram Edible Gold Soft Gel Paste (available at specialty baking stores)
Red food coloring
Small paintbrush (we used one from our mini painting set)
With the gold paint, paint swirley, curliques on the masks.
Splatter with red food coloring.
Voila!
Rice Krispie Treats of Infinite Improbability (aka Wrong Krispies)
by LexiconGrrl
These are just Rice Krispies. But they've been topped with all manner of obscenity. Here's the basic blueprint...
1. Make the Rice Krispies fairly thick; at least 1.25"
2. Top the entire pan with melted Chocolate or Vanilla almond bark. (We used 2 packs to each full size sheet pan)
3. Top with any combination of toppings you choose
4. Let cool, and cut into squares.
Topping Suggestions:
--Nuts
--Candy
--Coconut
--Dried Fruit
--Cookies
--Bacon
--Salty Snacks
F.U. Snickerdoodles (Gluten Free)
by LexiconGrrl, Adapted from Betty Crocker
These are simply awesome. They taste just like regular cookies, but they do crumble easily so bake them a little extra and serve them crispy instead of chewy.
Preheat oven to 350.
Ingredients
1 Box Betty Crocker Gluten Free Yellow Cake Mix
1 Egg (Room temp)
1/2 Cup Butter
1 tsp Vanilla
1/4 Cup Cinnamon Sugar
1. In a microwave safe bowl, melt the butter and then let it cool to just warm (if it's too hot, it will cook the egg when mixed).
2. Pour the melted butter into a large mixing bowl, and mix in the egg & vanilla.
3. Add the cake mix, and stir, stir, stir baby! Don't be shy about overmixing - the more you work the dough, the better the cookies will be.
4. When the dough comes together into a smooth ball, it's ready.
5. Optionally Chill the dough for 30 minutes in the fridge.
6. Roll golf-ball sized balls of dough in the cinnamon sugar
7. Place on a cookie sheet and flatten slighty with the palm of your hand.
8. Bake for 12-14 minutes, or until the cookies are puffed in the middle.
Tips:
-Overbaking is okay - these aren't recommended as chewy cookies.
-This is also a good sugar cookie dough, just leave out the cinnamon.
Portal Weighted Companion Cookies
by LexiconGrrl, via ThinkGeek
Recipe coming soon...