Let me explain the joy of Pilsbury Slice ‘n Bake cookies to you English readers. Oh, wait. I can’t. They shouldn’t really be as tasty as they are. But every holiday or season comes with the release of a different patterned cookie. Since I knew it would be impossible to buy them in London short of having them imported (which would just be embarrassing) I decided to recreate them! Et Voila!
(These are clearly lions, right? Sam thought they were bears.
It really hurt my feelings.)
Lion Icebox Cookies
Adapted from Diamonds for Dessert
1 cup of butter (230 g)
3/4 cups sugar (170 g)
1/2 cup confectionars’ sugar (royal icing sugar) (63 g)
2 egg yolks
2 teaspoons vanilla
2 cups of flour
2 tablespoons custard powder
2 tablespoons cocoa powder
black and yellow writing icing
(Part of me thinks, “Awww.”
And then part of me is disgusted with that part of myself.)
Preheat your oven to 325 F (160 C). Cream both of your sugars and your butter together. Add your eggs yolks on at a time and the vanilla. Mix that all together and then split it into two separate bowls.
In bowl A add 1 cup of flour and the custard powder. In bowl B add the remaining cup of flour and the cocoa powder. Mix them both. If you find that your flour is too dry add in some vegetable oil 1 teaspoon at a time until you can form your dough. Take the custard dough from bowl A and cover it in a piece of plastic wrap. Roll it into a log shape 1.5” thick.
Take the cocoa dough from bowl B and sandwich it between two pieces of plastic wrap and roll it out with a rolling pin (or wine bottle, like moi) till its slightly less than 1/2” thick. The wrap the cocoa dough around the custard dough. Wrap your now formed log in plastic and refrigerate it until it is firm. At least 15 minutes.
Then slice your cookies about 1/4” thick. Bake them for about 12 minutes. When they have cooled completely draw on ears in yellow and eyes, noses and mouths in black. Enjoy!
(Maybe I haven’t quite mastered the stillness of hand needed for this kind of decorating)