{"id":138550,"date":"2020-12-21T20:18:11","date_gmt":"2020-12-21T17:18:11","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/feature-3-anime-cookies-for-the-holiday-season\/"},"modified":"2020-12-21T20:18:11","modified_gmt":"2020-12-21T17:18:11","slug":"feature-3-anime-cookies-for-the-holiday-season","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/feature-3-anime-cookies-for-the-holiday-season\/","title":{"rendered":"#FEATURE: 3 Anime Cookies for the Holiday Season"},"content":{"rendered":"

“#FEATURE: 3 Anime<\/a> Cookies for the Holiday Season<\/strong>”<\/p>\n

\"Cookies\"<\/p>\n

 <\/p>\n

It’s December, which means new anime soon (yay!) and cookies –– lots of them. As a food writer and recipe developer (you can find some of my other recipes on <\/span><\/span><\/span><\/span>NYT Cooking<\/span><\/a><\/strong>, <\/a>The Kitchn<\/span><\/a><\/strong> and Food52<\/span><\/a><\/strong>, the holidays usually involve a lot of sugar for me. This year is no exception! <\/span><\/span><\/p>\n

 <\/p>\n

In honor of the holiday season, here are <\/span><\/span><\/span><\/span><\/span><\/span>three anime-inspired cookie recipes<\/span><\/span><\/span><\/span><\/span><\/span> that capture the spirit of the characters or settings from some of my favorite shows: Matcha Crinkle Cookies that riff of <\/span><\/span><\/span><\/span><\/span><\/span>Dr. Stone<\/span><\/a><\/em><\/strong>’s cracks, Mexican Hot Chocolate Cookies that nod toward <\/span><\/span><\/span><\/span><\/span><\/span>Onyx Equinox<\/span><\/a><\/strong><\/em>’s Mesoamerican history, and <\/span><\/span><\/span><\/span><\/span><\/span>Naruto<\/span><\/a><\/strong><\/em>’s Naruto cookies because: ramen.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Dr. Stone Matcha Crinkle Cookies<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Being transformed back to a human from stone means getting a few cracks, especially if it’s been several thousand years like Senku Ishigami. These matcha crinkle cookies are cracked along the surface just like the characters in Dr. Stone. The green tea powder plays on Senku's hair, but really it’s the science<\/a> behind the recipe that gives it a delicious taste and texture!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

\"Dr.<\/p>\n

 <\/p>\n

\"Macha<\/p>\n

 <\/p>\n

Matcha Crinkle Cookies Recipe<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Yields: 24 cookies, Time: 30 mins, plus 1 hour chilling<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Ingredients:<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 1\/2 cups all-purpose flour<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

2 Tablespoons matcha green tea powder<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 teaspoon baking powder<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/4 teaspoon kosher salt<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/2 cup unsalted butter (1 stick), room temperature<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 cup granulated white sugar<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 large egg, room temperature<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 teaspoon vanilla extract<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 cup powdered sugar<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Directions:<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Step 1<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

In a medium bowl, sift together matcha, flour, baking powder and salt. Whisk together and set aside.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 2<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Combine butter and sugar in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer), and cream together until fluffy in texture, about 2 minutes. Scrape down sides with a rubber spatula. Then add the egg and vanilla. Mix on medium until fully combined. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 3<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Using a wooden spoon, gradually add the dry ingredients into the wet ones until just incorporated. Be sure to not overmix, otherwise you may get tough cookies!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 4<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Cover and refrigerate dough for 1 hour. While chilling, heat oven to 350°F degrees. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 5<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Place powdered sugar in a small, shallow bowl. Use a tablespoon to generously scoop out cookies, each ball of dough should be around the size of a ping pong ball. Roll between your hands until smooth. Toss the cookie dough balls into the powdered sugar and heavily coat all sides.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 6<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

On two parchment-lined baking sheets, place cookies 3 inches apart to avoid crowding. Bake for 12 to 14 minutes, or until the outside edges are crisp and there are deep cracks along the surfaces. Let cool on the pan for 10 minutes, and transfer to a wire rack to cool completely.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Onyx Equinox Mexican Hot Chocolate Cookies<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Thousands of years ago, Mesoamerican women began fermenting and roasting cacao beans, a critical step in chocolate making that’s still used today. These Mexican Hot Chocolate Cookies are a trip<\/a>le-chocolate threat with cocoa powder in the dough, chocolate chips throughout, and finished with even more melted chocolate. They’re inspired by today’s version of Mexican hot chocolate which is commonly spiced with cinnamon and vanilla. And, of course, they’re deeply influenced by the rich Mesoamerican story and character design in the Crunchyroll Original Onyx Equinox!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

\"Onyx<\/p>\n

 <\/p>\n

\"Mexican<\/p>\n

 <\/p>\n

Mexican Hot Chocolate Cookies Recipe<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Yield: 28 cookies | Time: 30 minutes, plus cooling<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Dough Ingredients:<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 2\/3 cups all-purpose flour<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/3 cup Dutch-processed cocoa powder<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 1\/2 teaspoons ground cinnamon <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 teaspoon baking soda<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 teaspoon kosher salt<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/2 cup unsalted butter butter (1 stick), room temperature<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 cup packed brown sugar<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/2 cup granulated white sugar<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 large egg, room temperature <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 1\/2 teaspoons vanilla extract<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 cup dark chocolate chips<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Chocolate Dip Ingredients (optional):<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1 cup dark chocolate chips<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Red chili powder<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Directions:<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Step 1<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Heat oven to 350°F degrees. In a medium bowl, combine flour, cocoa, cinnamon, baking soda and salt. Whisk together and set aside.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 2<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Combine butter, brown sugar and white sugar in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer), and cream together until fluffy in texture, about 2 minutes. Scrape down sides with a rubber spatula. Then add the egg and vanilla. Mix on medium until fully combined. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 3<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Using a wooden spoon, gradually add the dry ingredients into the wet ones until just incorporated. Add 1 cup chocolate chips and finish mixing.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 4<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Use a tablespoon to generously scoop out cookies, each ball of dough should be around the size of a ping pong ball. On two parchment-lined baking sheets, place cookies 3 inches apart to avoid crowding. Bake for 10 to 12 minutes, or until the edges are crisp and your kitchen smells very chocolatey.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 5<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Remove from oven. Gently tap the baking sheets on a counter to create cracks along the cookie surfaces. Let cool on the pan for 10 minutes, and transfer to a wire rack to cool completely. Set aside baking sheets and reserve parchment paper.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 6<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Heat 1 cup chocolate chips in the microwave in 15-second increments until fully melted. Working with one cookie at a time, dip half of it into the chocolate until the front is 50% coated with a distinct line in the center. While still wet, lightly sprinkle red chili powder. Using the same parchment-lined baking sheets, place freshly dipped cookies on them to set. If your home is cool, they should be set within about 10 minutes, but you can chill them in the refrigerator to speed up the process. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Naruto Narutomaki Sugar Cookies<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

There are few things Naruto loves more than ramen. In fact, he’s named after <\/span><\/span><\/span><\/span><\/span><\/span>narutomaki<\/span><\/span><\/span><\/span><\/span><\/span>, the white and pink fishcakes that are often nestled in noodle-packed bowls. These Narutomaki Sugar Cookies are the dessert version of the ramen staple. Dehydrated strawberries give the pink dough a subtle Pop-Tart-like flavor in the best way possible, but if you can’t find them, the pink dye will work on its own. The sugar coating gives every cookie a subtle iridescence that’s sure to catch even Kakashi’s eye. These cookies are a bit of a project, but well worth the effort!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

\"Naruto\"<\/p>\n

 <\/p>\n

\"Naruto<\/p>\n

 <\/p>\n

Narutomaki Sugar Cookies | Naruto<\/span><\/span><\/span><\/span><\/span><\/span> <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Yields: About 25 cookies | Time: 30 minutes, plus 2 hours chilling<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Ingredients:<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/3 cup dehydrated strawberries <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

3\/4 cup unsalted butter (1 1\/2 sticks), room temperature<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/2 cup plus 1\/3 cup granulated white sugar<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/4 cup packed brown sugar<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

2 egg yolks, room temperature <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

3\/4 teaspoon almond extract<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

2 cups all-purpose flour <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

1\/4 teaspoon salt<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

4-6 drops pink food dye<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Directions:<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Step 1<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Place dehydrated strawberries into a food processor and blend until it’s a fine powder. Set aside. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 2<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Combine butter, 1\/2 cup white sugar and brown sugar in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer), and cream together until fluffy in texture, about 2 minutes. Scrape down sides with a rubber spatula. Then add the yolks and almond extract. Mix on medium until fully combined. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 3<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Using a wooden spoon, gradually add the flour and salt into the wet ingredients until incorporated. Divide dough into thirds and set aside 2\/3 into a separate medium bowl.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 4<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

With the 1\/3 dough remaining, attach the original bowl back to the stand mixer. Add powdered dehydrated strawberries and 4 to 6 drops pink food dye (or until desired pink color). Mix until fully combined.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 5<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Place a 10-inch sheet of parchment paper on the kitchen counter and put the strawberry dough in the center. Using a rolling pin, roll dough out into a rectangular shape that’s about 8 inches long, 5 inches wide and 1\/4-inch thick. Carefully slide it onto a baking sheet or plate, and set aside.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 6<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Place a new 10-inch sheet of parchment paper on the kitchen counter and put the almond dough in the center. Using a rolling pin, roll dough out into a square shape that’s about 8 inches long, 8 inches wide and 1\/4-inch thick. Carefully slide it onto a baking sheet or plate, and set aside.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 7<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Chill both doughs in the refrigerator for 10 minutes. This will help prevent tearing, but over refrigerating will cause cracks –– so stick to 10 minutes if you can!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 8<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Take the almond dough out with the parchment paper still attached and place it on the counter. Carefully slide the strawberry dough on top of the almond dough, aligning the 8-inch sides together. The opposite side of the almond dough should be about 4 inches longer than the end of the strawberry dough.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 9<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Cut a thin strip off of edges where the strawberry and almond dough meet. This will help create a more distinct swirl pattern once it’s rolled.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 10<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Starting with the freshly cut edge, carefully lift up the parchment paper to help you roll the dough lengthwise. As you roll, gently app<\/a>ly pressure to make sure both layers are enclosed. Continue until you have a log shape.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 11<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Wrap cookie dough log in plastic wrap and gently roll again to make any uneven edges as circular as possible. Refrigerate for 2 to 3 hours. Dough may also be made up to 2 days in advance.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 12<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Once dough has chilled, heat oven to <\/span><\/span><\/span><\/span><\/span><\/span><\/span>350°F degrees. Line one baking sheet with parchment paper and set aside.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 13<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Remove cookie dough log from r<\/span><\/span><\/span><\/span><\/span><\/span>efrigerator and place on a cutting board. Using a sharp knife, cut into 1\/4-inch slices. If the first and last slices aren’t perfect, you can press them together and bake anyway for a quick snack.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 14<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Working with one cookie at a time, take a 3-inch wavy edged cookie cutter (you can also use a bigger size, but smaller will not work) and cut along the edges of every cookie to create the iconic narutomaki look. Try to cut as little as possible away from the edges to keep the design intact. Like in the previous step, pressed together any cookie dough scraps to make small snacking cookies.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 15<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Place 1\/3 white sugar in a small, shallow bowl. Gently coat each cookie in the sugar. Place 2 inches on the parchment-lined baking sheet.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Step 16<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Bake for 12 to 14 minutes or until the bottoms are lightly golden. Remove from oven, and let cool on the pan for 10 minutes. Transfer to a wire rack to cool completely.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Hope you have a cookie- and anime-filled holiday season. Let us know which ones you want to try first in the comments!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

If you liked the article, do not forget to share it with your friends. Follow us on\u00a0Google News<\/a><\/span>\u00a0too, click on the star and choose us from your favorites.<\/span><\/strong><\/p><\/blockquote>\n

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\n

If you want to read more anime-manga articles, you can visit our anime-manga category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n

Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

“#FEATURE: 3 Anime Cookies for the Holiday Season”   It’s December, which means new anime soon (yay!) and cookies –– lots of them. As a food writer and recipe developer (you can find some of my other recipes on NYT Cooking, The Kitchn and Food52, the holidays usually involve a lot of sugar for me….<\/p>\n","protected":false},"author":1,"featured_media":138551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/img1.ak.crunchyroll.com\/i\/spire2\/284c05d1805497ea6521500e3e96d5ca1608571742_main.png","fifu_image_alt":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-138550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anime-manga"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/138550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=138550"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/138550\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/138551"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=138550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=138550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=138550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}