Budding young chefs, plus just about everyone who loves Star Wars and food, will enjoy The Star Wars Cookbook, an October 1998 release from Chronicle Books. Subtitled "Wookiee Cookies and other Galactic Recipes," the cookbook features breakfasts, snacks, drinks, main courses and desserts inspired by the Star Wars trilogy.
Recipes range from ultra-easy (the tasty 4-step Skywalker Smoothie) to moderately challenging (the spicy Crazy Cantina Chili) -- and though this reviewer has less cooking facility than most 7 year olds she was able to make her way through even the more technically challenging recipes. Favorite recipes include: Wookiee Cookies, with 2 different types of chocolate chips and a sprinkle of cinnamon, which were especially delicious; and the Twin Suns Toast which, when served with blue milk, is a perfect start to a busy day.
Extra points go to author Davis for her brief and easy-to-read introduction. She covers essential kitchen safety tips for young cooks with suggestions such as:
Keep an adult in the kitchen at all times, especially when you use knives, the stovetop, or the oven. Adults make good company and are helpful to have around. (Even Luke would have been toast without Ben Kenobi to guide and protect him.)
The book comes with glossy pages thick enough to withstand the occasional kitchen accident, amusing photographs, and a sheet of very cool metallic stickers, ostensibly to label Tupperware tins full of delicious Bossk Brownies.
So preheat your ovens, and begin cooking! The time to eat Princess Leia Danish Dos is at hand!
Wookiee Cookies
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
- Preheat the oven to 375º
- Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside.
- Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips.
- Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake.
- Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes.
- Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely.
