Avatar: The Last Airbender Cookies **Not Gluten Free**

Avatar Arrow Cookies

I was really excited when I made these cookies.  And then I saw the movie.  Let’s just say, I was incredibly disappointed, as I am a HUGE fan of the cartoon, and it was just… not right.  I’m going to leave it at that, in case any one else wants to see it and hasn’t done so yet.  You should make up your own mind about it.

So, these cookies are definitely inspired by the cartoon.

Avatar: The Last Airbender

Once they're outlined, you can fill 'em in.

The cookies themselves were fairly basic, but they were fun to make, and pretty impressive when they were done.

Like this!

I waited till the outline was mostly solid, and then filled them in with slightly runnier icing (this is called flooding.)  Or because they’re such small cookies, you could just fill them in straight away with icing of the same consistency.  It’s a bit harder, and your hands hurt a bit, but I think the ones I did that way came up a bit nicer.

The finished cookies

I should point out, that if you’re wanting to package them like this, you should leave them for a day for the icing to harden before you do so.  If you don’t the icing will smoosh and melt, like it did for me.  Oops!

I used an arrow cookie cutter to make these, but you could make them any shape you want.

The recipe comes from the October 2010 issue of Super Food Ideas.  Page 14 – Pink Flower Cookies.

Ingredients:
100g butter, softened
1/2 cup caster sugar
1 egg (at room temp) lightly beaten
1/2 teaspoon finely grated lemon rind  (I didn’t put this in, I used about a teaspoon of vanilla extract instead)
1 1/4 cups plain flour

Icing:
1 egg white, lightly whisked
1 1/2 cups pure icing sugar, sifted

Making the cookies:
1.  Using an electric mixer, beat the butter and sugar until light and fluffy.
2.  Add egg and lemon rind (or vanilla if you’re doing it my way).
3.  Sift flour over the mixture and stir with a spatula to combine.  Then place the dough on a lightly floured surface and knead gently until smooth.  Shape into a disk, cover with plastic wrap and refrigerate for 30 mins (or until firm)
4.  Preheat oven to 180 degrees and line two baking trays with baking paper.  Roll dough out between 2 more sheets of baking paper, until 5mm thick.
5.  Using your preferred cookie cutter shape, cut out your cookies and transfer to waiting trays (approx. 3cm apart).  Press remaining dough together and repeat until all gone.
6.  Bake for 16 to 18 minutes, rotating trays after 10 minutes.  Once baked, stand for 3 minutes before transferring to a wire rack to cool completely.

Making the icing:
It should be noted here that I did not use royal icing for my cookies.  I used icing sugar and a small amount of water.  If you want your icing to set well though, you should use royal icing. Also, I find the best way to ice cookies is with a sauce bottle, you know, the red or clear ones you buy to put sauce in yourself?  Not the ones that actually already come with sauce in them… you know what I mean. They only cost a couple of dollars and will save you heaps of time!
Place egg white in a bowl.  Gradually add icing sugar, whisking until smooth.  (A small amount of food colouring can be added here if you wish your icing to be something other than white.  You may need to add a touch more icing sugar after this step, depending on how much the food colouring affects your icing consistancy.)  Spread the icing over the top of the cookies (or use the flooding technique as shown above.  To create a runnier filling, add a touch more egg white/water to your mixture.)  Set aside for 20 minutes (or longer if necessary) until set.

Now you can share them with everyone!

Hope your cookies are awesome!
~Rhi
xoxo

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