May the Fourth (or Fork) Be With You

A long time ago (1998), in a galaxy far far away (San Francisco), I put together a little cookbook called The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes. Almost 20 years later, it’s still the book people are most likely to ask me about or the one they are most likely to have seen.

That’s flattering. It was one of the most fun projects I’ve ever worked on, and the recipe titles and photos still make me giggle. In honor of May the Fourth, I’m posting three of my favorites from the book.

Wookiee Cookies remain one of my favorite chocolate chip cookie recipes. Think of them as basic chocolate chip cookies warmed up with cinnamon like a big fuzzy wookiee and made chewier in honor of Chewbacca with extra brown sugar.

Next, I give you Yoda Soda, a homemade limeade with a scoop of lime sherbet as a flourish.

Finally, few people talk about Star Wars without mentioning Princess Leia’s hair, so I’ve included my recipe for Princess Leia Danish Dos, quick and easy bite-size cinnamon rolls that start with purchased pizza dough.

If you’re a big fan of the movie or the book, come out to Whole Foods in Upper Arlington tomorrow between 5:30 and 7:30 p.m. The store is hosting a family-friendly event with tastes of the recipes, activities for kids and a costume contest. I’ll be there, too, with copies of the book.

May the fork be always with you in the kitchen.


Makes about 10 rolls

This recipe is from The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes (Chronicle Books).

Butter for greasing baking sheet

All-purpose flour for dusting work surface

1 tablespoon butter

1 10-ounce package refrigerator pizza dough

2 tablespoons granulated sugar

1½ teaspoons ground cinnamon

1 tablespoon milk

1/3 cup confectioners’ sugar, sifted

¼ teaspoon vanilla extract

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Put the 1 tablespoon butter in a small saucepan. Set the pan on the stove and switch on the heat to low. When the butter has melted, turn off the heat.

Lightly flour a work surface. Unroll the pizza dough on top of the flour. Using a pastry brush, brush the melted butter over the surface of the dough.

Put the granulated sugar and cinnamon in a small bowl. Stir with a small spoon until well mixed. Sprinkle the cinnamon-sugar mixture over the dough, leaving a ½-inch border on all sides. Starting at a long end, roll up the dough into a log. Using your fingertips, pinch the seam together to seal. Using a knife, cut the log crosswise into 1-inch-thick slices. Put the slices, cut side up, onto the greased baking sheet.

Using pot holders, put the baking sheet in the preheated oven. Bake until golden brown, about 20 minutes. Carefully transfer the baking sheet to the cooling rack. Cool 5 minutes. With a spatula transfer the rolls to the cooling rack and cool 5 minutes more.

Put the milk and confectioners’ sugar in a small bowl. Stir with a spoon until a smooth frosting forms. Stir in the vanilla. Using a butter knife, spread the frosting over the tops of the cinnamon rolls. IMG_5004YODA SODA

Makes 1 serving

This recipe is from The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes (Chronicle Books).

3 limes

3 tablespoons sugar, or more to taste

1 cup sparkling water

1 scoop lime sherbet, rainbow sherbet or lemon sorbet

Place 1 lime on the cutting board and cut in half. Squeeze the juice from each half into a measuring cup. Repeat with remaining limes until you have ¼ cup juice.

Put the lime juice and 3 tablespoons sugar in a small pitcher. Stir with a wooden spoon until the sugar dissolves. Add the sparkling water. Taste and add more sugar if desired.

Using an ice cream scoop, scoop the sherbet and drop into a tall glass. Pour in the lime water. Serve immediately. IMG_5029WOOKIEE COOKIES

Makes about 3 dozen cookies

This recipe is from The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes (Chronicle Books).

2¼ 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

1½ teaspoons vanilla extract

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.

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 an electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. (You can do this with a wooden spoon, but it will take longer.) Beat in the eggs and vanilla extract. Add the flour mixture and stir with a 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 the pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Cool completely.

Categories: Recipes

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1 reply


  1. The Force of Breakfast |

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