Dr. Seuss spent a lifetime weaving cunningly benign rhymes for children about the environment, the dangers of isolationism and materialism, racial equality and the arms race. But ask a kid (or most adults for that matter) what they remember most about Seuss and they're likely to zero in on the food: pink ink drink for the yink or the titular green eggs and ham. Extra points go to the rare Seussical child who names our personal favorite, the “certified strictly Grade-A peppermint cucumber sausage-paste butter,” from the cake bakers in Happy Birthday to You. While the later might be a more appropriate literal birthday homage to Dr. Seuss (he'd have been 108 today), we're happy to forgo it for cookies.
Farmer's Kitchen executive chef Ernest Miller will be serving up Green Egg Cookies to Larchmont Charter Elementary students today as part of their annual Suessian celebrations. If you're not a student, or a teacher, at Larchmont, you can also grab yours at the restaurant today only. If you can't make it over to Hollywood, Miller has also provided the recipe, after the jump.
The Farmer's Kitchen, the nonprofit restaurant of Sustainable Economic Enterprises of Los Angeles (SEE-LA), has been serving up farmers market-centric lunches to Larchmont Charter Elementary School for the past three years. The tie-in to Seussian cuisine was a natural fit for its annual Seuss reading fest, so the school asked Miller to create a simple thematic cookie for the day's festivities.
“Of course, if you are into food, the first book by Dr. Seuss that comes to mind is Green Eggs and Ham,” said Miller. “The critical component is the green 'yolk'. I used Wilton's candy melts. The color, shape and size were ideal.”
The cookies are available at the Farmer's Kitchen today for $1.50, or you can make your own. If the candy melts aren't within reach, Miller says to make an extra batch of the icing recipe below, using a little less water to give it some thickness, and add green food dye.
Dr. Seuss' Birthday Green Egg Cookies
From: Chef Ernest Miller
Makes: about 75 Cookies
4 cups AP flour (plus additional flour for rolling out dough)
1 tsp baking powder
1/2 tsp salt
2 cups unsalted butter, soft
1 2/3 cups granulated sugar
4 tsp vanilla extract
royal icing (recipe follows)
Wilton's green-colored candy melts (available at Michael's craft stores)
1. Preheat oven to 350 degrees F. In a large bowl, sift together the AP flour, baking powder and salt and set aside.
2. In another bowl, cream together butter and sugar until light and fluffy. Add one egg to the creamed sugar mixture, incorporating it fully before adding the additional egg.
3. Incorporate second egg fully before adding other ingredients. Mix in vanilla extract and the dry ingredients until incorporated, but do not over mix.
4. On a lightly floured surface, roll out cookie dough 1/4″ thick and cut into approximately 3-inch ovals. Place cookies on a parchment paper or silpat-lined baking sheet.
5. Bake at 350 degrees F for approximately 7-8 minutes, or until outside edges are slightly browned. Allow the cookies to cool on their baking sheet.
6. When the cookies have cooled, spread a light covering of royal icing (see recipe below) on each cookie. Place a single green colored candy melt off center on cookie, and allow frosting to dry.
White Royal Icing
1 1/2 Tbsp meringue powder
2 cups powdered sugar
1 1/2 tsp vanilla extract
1. Combine all ingredients and 3 oz. of warm water in a mixer. Beat on medium speed for 8-10 minutes (scraping the side of the bowl occasionally) or until frosting becomes glossy and soft peaks form.
2. Continue to add warm water 1 tablespoon at a time and mix frosting until frosting reaches an easily spreadable consistency.