Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
The Olympics: a time to celebrate the infinite abilities of the human body and spirit.
Of course, if you're more of an armchair athlete, you'll be happy to have plenty of cookies to keep you company while watching those sporty types do their thing.
While my original hope was to link the cookies together in the tradition of Betty Crocker's Magic Rings, it didn't quite work out. However, when trimmed while still warm and fitted together, they form a lovely Olympic ring, served as a unit that's basically an excuse to eat five delicious cookies at once.
And with cookies like this—lightly chewy in the center, crisp on the edges, and full of butter-sweet flavor, you may just find yourself going at these like it's an Olympic sport.
Olympic Ring Cookies
Cakespy: Olympic Ring Cookies
About This Recipe
|Yield:||about 20 ring cookies|
|Special equipment:||doughnut cutter or ring cookie cutter|
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 tablespoons cream
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- food coloring in red, yellow, green, and blue
Stir the dry ingredients together in a medium bowl; set aside.
Mix butter, sugar, and eggs thoroughly. Stir in the cream and vanilla.
Mix the dry ingredients into the wet bit by bit, until completely incorporated.
Separate the dough into five different bowls; color each little batch to correspond to the Olympic ring colors. If you don't have and don't feel like buying black dye, do as I did and simply add a few drops of every food coloring color to your final ball of dough, and you'll get a brownish hue. People will get the point.
Wrap the dough tightly and chill for at least 4 to 5 hours or overnight.
Preheat oven to 400 degrees
Roll dough (one color at a time) about 1/8 inch thick on a very well-floured mat or board.
Note: Keep the colors not being rolled chilled while you do this so they won't get too soft.
Cut out cookies using a doughnut cutter. Place on an ungreased baking sheet. Save the "doughnut hole" pieces—you can bake these too for little bite-sized treats.
Bake for 6 to 8 minutes or until delicately browned.
If you want to try to interlink the rounds, go ahead and try the procedure listed here. However, I found that my circles were too fat to be linked, so to form the Olympic rings I simply positioned the rounds in the appropriate order (top row of blue, black, red; bottom row of yellow and green) and trimmed the cookies so that they fit together in a way that suggested linkage. I used a small bit of confectioners' sugar mixed with milk as "glue" between the rings. Oh, and don't worry about those little pieces you snip off to make the rings fit together; the excess pieces are excellent to snack on while you work.