Deadpool Cookies – the perfect gift for the comic book lovers in your life.
I express myself through cooking, it is how I say I care. Yesterday, I made Deadpool Cookies, my first superhero recipe. Not my normal menu item – here is why. 25 years ago last week, my brother, Rob Liefeld, a comic book artist, created this little character named Deadpool. Fast forward to this weekend, when he finally saw it come to the big screen via Deadpool starring Ryan Reynolds. Maybe you saw it? Clearly, someone did, and more than once.
Thursday I had the opportunity to see it with some local OC comic book fans. There was so much excitement. I couldn’t keep up with all the one liners – they were rapid fire, going quick. I can see going back to see what I missed. It is not the type of movie I normally would see but it is funny, irreverant and underneath, there is a sweet love story. It is about a guy fighting to get back to his girl.
I am not a comic book reader but being a supportive big sister, I prayed it would do well and held my breath. Well, what the heck do I know! It was crazy to watch the numbers climb over the weekend.
Excited for my brother, I did what I do. Bake. Watching a You Tube video, I created a batch of Deadpool Cookies. They are so easy to make. I am not a cookie decorator so you can trust me when I say that. Maybe your kids can’t go see the movie, it is rated R for a reason folks.Why not console them with a plate of Deadpool cookies.
How To Make Deadpool Cookies
Bake a batch of Chocolate Shortbread Cookies.
Short on time: Buy a box of Thin Mints or chocolate wafer cookies. But these Dark Chocolate Shortbread cookies are so good. They are not to sweet. I used a great dutch cocoa powder I found at Surfas.
Make a batch of buttercream icing and divide into 3 bowls. Color one red, the other black and leave one white. Fill 3 piping bags with small tips and fill each with one of the buttercreams.
Draw a double circle with the red along the rim.
Go down the center with the red.
Fill both sides with the black buttercream.
Take the bag of white buttercream and make a dot and drag a bit to create the eyes.
Let dry and serve.
Chocolate Shortbread Cookies
- 1 1/2 C flour
- 1/2 C unsweetened cocoa*
- 1/4 tsp coarse salt
- 1/2 pound 2 sticks unsalted butter, room temperature
- 1/2 C granulated sugar
In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.
With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.
Preheat oven to 325 degrees.
Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.