I know, I know, you’re thinking – another dessert sushi post? But, this is a special version because it was inspired by the lovely Molly Jean, who writes one of my favorite blogs, The Rookie Chef. I got to meet Molly when I visited my parents in Des Moines over the fourth of July and we had a great time chatting at Gateway Market. Back when I posted my recipe for Green Monster Cookies, which was inspired by the Red Sox, Molly asked if I could come up with a dessert that celebrated the Chicago Cubs. I was excited about this concept, since I used to live in Chicago, but had no creative ideas until Molly mentioned how much she liked my dessert sushi (versions one and two), and then a light bulb went off – duh, I should make dessert sushi with the red C logo of the Chicago Cubs on the inside!
I decided to make the rolls entirely out of eggless sugar cookie dough because I love eating it so much! I colored part of the dough blue for the outside “seaweed” portion and part of it red for the Cub’s C logo for the middle of the roll. Then I added shredded coconut to the uncolored dough for the “rice” portion. I had so much fun working on this project and was delighted when the rolls came out on my first try! The end pieces didn’t turn out as well as the ones pictured, so I used the extra cookie dough from the unsightly pieces to fix the others where needed. I actually had trouble eating these little guys at first because they were so cute, but they were so rich and delicious that none went to waste. Go Cubs!
Chicago Cubs Dessert Sushi
6 tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/4 teaspoon salt
Blue and red food coloring
1 cup sweetened shredded coconut
1/4 cup hot fudge ice cream topping, warmed, if desired
Mix butter and sugar in a large bowl until creamy. Add milk and vanilla and mix until smooth; stir in flour and salt.
Mix 1/3 cup (3.5 ounces) of sugar cookie dough with blue food coloring in a small bowl. Mix 1/3 cup (3.5 ounces) of sugar cookie dough with red food coloring in another small bowl. Mix remaining uncolored dough with coconut.
Roll blue sugar cookie dough into an 10-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 10×5-inch rectangle. Remove top sheet of waxed paper.
Set aside 1/4 cup (3 ounces) of the uncolored coconut dough. Roll remaining coconut sugar cookie dough into a 10×4.5-inch rectangle as described above. Center coconut sugar cookie dough rectangle on top of blue sugar cookie dough rectangle.
Roll red sugar cookie dough into a 10×3-inch rectangle in the same manner. Center red sugar cookie dough rectangle on top of uncolored coconut cookie dough rectangle.
Roll remaining 1/4 cup uncolored coconut dough into a 10-inch log and center it on top of the red dough rectangle.
Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the blue dough together. Leaving waxed paper on, freeze roll for 30 minutes or until solid (the freezing step simply makes it easier to cut the roll into pieces).
Remove waxed paper from solid roll and cut into 14 equal cookie dough sushi pieces. Warm hot fudge ice cream topping according to directions on the package and place into small soy sauce containers. Serve cookie dough sushi with hot fudge dipping sauce and eat with chopsticks, if desired. Makes 7 servings.
Nutrition: 310 calories, 15.2g fat, 1.9g fiber, 3.6g protein per serving
Cost: $2.71 total