How to Make Real Life Yoshi's Cookies
277How to make Yoshi's Cookies you can eat, straight from the game! By making one dough, you can make four different cookie flavors.
Yoshi's Cookie and other elements property of Nintendo
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Base dough:
1 cup unsalted butter, softened
2/3 cup sugar
1/4 tsp salt
1 egg yolk
1 TBL heavy cream
2 cups flour
Apple diamonds and raspberry daisies:
Apple and raspberry gummies
Raspberry hearts:
Raspberry jam, seedless
Lemon sables:
1/4 tsp lemon extract
1/4 tsp lemon juice
Coarse sugar
Choco checkerboards:
1 TBL dutch process cocoa
For dough: Place soft butter in a mixing bowl. Cream until soft. Add butter and whip until sandy, scraping down the bowl as needed. Mix together egg yolk and cream. Add to the butter and whip until creamy. Add salt to flour. Add flour mixture to butter and mix until just combined. Divide dough by 4. Preheat oven to 375.
For apple diamonds and raspberry daisies: Slice gummies into small cubes. Using a cookie gun, punch out diamonds and daisy shapes on a parchment lined sheet. Press down center of the cookie and dot it with a knife to allow steam to escape. Place a piece or two of gummy in the center hole, depending on the size of cookie. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
For Raspberry Hearts: Punch out hearts on a parchment lined sheet. Press down dough in the center to form a small cavern for your jam to nestle in. Poke holes in the center with a knife. Fill with a little jam, careful not to overfill. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
For Lemon Sables: Add lemon juice and lemon extract to your dough. Place dough on a parchment sheet and roll into a log. Refrigerate for 30 minutes or until solid. Slice off into 1/4 inch rounds. Place on parchment sheet. Using a small round cutter, punch out the center. Sprinkle with coarse sugar. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
For Choco Checkerboards: Divide your divided batch in two. Add 1/2 TBL to cocoa powder to one, mix it in. Add 1/4 tsp vanilla extract to the other half. Flatten out your chocolate dough into a small rectangle, about 4 x 6 to 4 x 8 inches on a parchment sheet. Repeat with the vanilla dough. Place on top of the chocolate dough and press into it. Wrap, and refrigerate for 20 mins. Slice in fourths. Aline logs into two separate squares. Slice into 1/4 inch slices. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
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