Behold! Mustaches! Glorious bastions of lip hair! These lovely and obliging folks were from my husband's work place, give them a round of applause for being great models!

If you want to make some of these cookies yourself you need the basic sugar cookie recipe I wrote out in the Star Wars Cookie article with just a tweak on the flavoring. Oh heck! I'll be nice and repost it just for you. (The chocolate sugar cookie recipe would also be great with these!)

You'll need these Cookie Cutters. I really love the Fred brand, so much win!


You will need:

2 1/2 cups All-Purpose Flour
1/2 tsp Salt
12 Tbs (1 1/2 sticks) Butter
1 cup Sugar
1 Egg
1 1/2 tsp Coconut Extract
McCormick's Black Food Coloring (enough until color is as desired)

Make sure your butter is at room temperature for smooth mixing.

Mix your flour and salt together well and set it aside.

Beat your butter in a medium sized bowl until it's fluffy and creamy. Slowly add the sugar and beat until it's incorporated and light and fluffy. Add the egg, coloring and extract and beat until they're well mixed in. Again...FLUFFY is the key. Don't forget to scrape the sides of your bowl frequently with a spatula.

Add the flour mixture in two or three portions, beating and incorporating it between additions so it's thoroughly blended. When your dough is well mixed and the flour has absorbed the moisture well your dough should pull away from the sides of the bowl a bit.

Turn the dough out onto your table, or what have you, and divide it into two portions. I find that if I'm using a stand mixer it's a more cohesive lump. If I use a hand mixer it's more crumbly and needs pressed together before divided.  Wrap each of your dough balls in plastic wrap and refrigerate them for at least 2 hours (as long as 2 days).

When you're ready to make your cookies, pull out just one chunk of a dough at a time to work with. I let mine sit for a few minutes so it's a little more malleable. Roll it out fairly thin. Go to work with your cutters while your oven is preheating to 350°F!

Alright so here is where a few little tips I've come upon help me. First, no matter how well I grease my cookie sheets they hate me and love to stick so, these silicon baking mats have saved my cookie's lives! You could invest in parchment paper, but around here a roll costs at least $7 and when you can get something reusable for just a bit more? Well, that's a win for me.

The second tip, is before baking, and if filling more than one cookie sheet, put the waiting cookies in the fridge for 10 minutes. This helps them hold their shapes more. Something I never thought of!

When they're ready for baking pop them in for 10-15 minutes per batch.  I tend to go with the shorter baking time. Even if they're a bit soft you can let them cool until they're set enough to remove from the sheet and then they have a nice soft consistency that will last.

Ta-da!


If you make these I'd love to see your results interweb peeples!