GoT: Rickonmended Serpentine Sprintz Cookies
Yay, Game of Thrones season seven continues tonight!
Did anyone else rewatch any of season six recently? For some reason we rewatched the last two episodes. Should have stuck to just the last one. Rewatching Battle of Bastards was rough.
Side note, isn't Lyanna Mormont the absolute best?!
Anyways, I got to thinking after watching that horrible scene again that I could make some serpentine cookies! You know, something that could be a little reminder to zig-zag when being shot at with arrows.
These are chocolate spritz (sprintz, hehe) cookies that I piped in a zig-zag. Yes, I know! TWO puns in one title. I love it!
Now only if little Rickon was fed these as a kid things could have gone a lot differently during that battle! You know, less smooshing and more... Ramsey dying faster. Yeah, that would have been good.
So feed these to your kids, friends, loved ones, and anyone you don't want to shot in the back with an arrow.
INGREDIENTS (makes ~22 3-inch square serpentines)
227 grams (1 ½ cups) unsalted butter, room temperature
200 grams (1 cup) granulated sugar
1 gram (¼ tsp) salt
108 grams (2 large) eggs, room temperature
13 grams (1 tbs) vanilla extract
1 gram (1 tsp) instant espresso powder
448 grams (3 ½ cups) all-purpose flour
59 grams (½ cup) unsweetened cocoa powder
1-3 tbs milk
- Preheat the oven to 375°F. Line a cookie sheet with silicone mat. If you do not have a silicone mat, use parchment and once batter is made place a small amount of batter under each corner to keep it from moving around while piping.
- In a large mixing bowl, cream together butter, sugar, and salt. Beat until light and fluffy.
- In separate bowl, whisk together eggs, vanilla, and instant espresso powder.
- Add to butter mixture and continue to beat until incorporated.
- In separate bowl, sift together flour and cocoa powder.
- Gradually add dry ingredients to wet ingredients and beat until well incorporated.
- Add milk one tablespoon at a time until dough clumps together and is smooth.
- Place in piping bag fitted with a large star piping tip.
- Pipe batter into a serpentine shape onto your lined cookie sheet. You should be able to fit 6 cookies on a half sheet pan. If piping is difficult, put batter back in mixing bowl and add more milk. The cookies will come out pretty much as they went in so pipe the exact shape you want, each turn should be touching.
- Bake for 8 to 10 minutes. Rotate baking sheet halfway through baking time.
- Once cooled, place cookies on cooling rack and repeat steps 9 & 10 until all batter is used.
NUTRITION (22 cookies)
calories: 226, total fat: 14 g, saturated fat: 8 g, cholesterol: 50 mg, sodium: 60 mg, potassium: 41 mg, total carbohydrate: 24 g, dietary fiber: 1 g, sugars: 9 g, protein: 3 g