By Jaimee K –
Psst! Hey Cave Dwelling Templars!
With the upcoming release of Assassin’s Creed III, I think it’s high time to celebrate the villains of the series. After all, without bad guys, there’d be no good guys. These are basic sugar cookies, topped with the signature logo.
And so, as a toast to the bad guys, I humbly present Abstergo Cookies.
Abstergo Sugar Cookies
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough [you can use flour]
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
Cut into rounds (you can use a juice glass if you don’t have cookie cutters), place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.
[You can also roll the dough into a log and slice 1/4 inch thick rounds. I find that unless I do this with a ruler, my slices never come out even, so I prefer to use cookie cutters.]
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Frost with the Abstergo logo (Royal Icing recipe follows, though you can use pre-made writing icing [not the gel, it won’t dry]). Store in airtight container for up to 1 week.
3 Tbs pasteurized egg whites 1/2 teaspoon vanilla extract
2 cups confectioners’ sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy (you can also do this with a hand mixer, it just takes a little longer). Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring (if you can find it, gel food coloring works better than liquid), if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
PS: If the cookie recipe looks a little too challenging for you or you’re short on time, you can use refrigerated sugar cookie dough. I won’t tell the templars (but they won’t be as yummy) ^_~
PPS: While decorating your cookies, remember that it takes time to get it right. For every really nice looking one in the photos, there’s another that isn’t quite right. Practice makes perfect (and sometimes not even then, lol)
((Hey you! Yes, you, in the white hood! Next week, join us when the Gingerbread Assassins come out to play))