Walking Dead: Looking back at Carol and her cookies in Not Tomorrow Yet

Melissa McBride as Carol Peletier - The Walking Dead _ Season 6, Episode 12 - Photo Credit: Gene Page/AMC
Melissa McBride as Carol Peletier - The Walking Dead _ Season 6, Episode 12 - Photo Credit: Gene Page/AMC /
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Carol Peletier is one of the most extraordinary characters in The Walking Dead universe. Portrayed by the talented Melissa McBride, Carol was quite the chameleon, putting on whatever persona needed for the situation. On March 6, 2016, AMC aired season 6, episode 12, “Not Tomorrow Yet,” when she was in her happy homemaker phase.

Melissa McBride as Carol Peletier – The Walking Dead _ Season 6, Episode 12 – Photo Credit: Gene Page/AMC
Melissa McBride as Carol Peletier – The Walking Dead _ Season 6, Episode 12 – Photo Credit: Gene Page/AMC /

The episode begins with Carol “shopping” at the Alexandria pantry to the tune of “Weeds or Wildflowers” by Parsonsfield. She chooses a wide assortment of items, including canned beets, water chestnuts, and arrowroot. Next, she is seen gathering acorns in the forest as she casually turns to kill a walker. The blood splatter requires her to shower and choose a new homemaker outfit that Daryl previously told her makes her look ridiculous.

She makes the cookies and passes them out to the bewildered and excited Alexandrians. Before the theme song, Carol delivers one last cookie to Sam’s grave.

Walking Dead – Carol’s Beet & Acorn cookie recipe

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup acorn flour
  • 2 Tablespoons arrowroot powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup shortening
  • 1/2 cup brown sugar
  • 1/4 white sugar
  • 1/4 cup beets, pureed
  • 1/4 cup water chestnuts, pureed
  • 1/4 cup chocolate chips, melted
  • 1/4 teaspoon vanilla

METHOD

  1. Preheat the oven to 350 degrees and prep baking sheets with parchment.
  2. In a medium bowl, whisk together the flour, acorn flour, arrowroot powder, cinnamon, baking powder, baking soda, and salt.
  3. In the bowl of an electric mixer, stir together the shortening, brown sugar, sugar, and beets.
  4. Add the pureed water chestnuts, pureed beets, melted chocolate chips, and vanilla. Stir until combined.
  5. When the dough forms, roll it into golf-ball-sized balls of dough, press flat, and place two inches apart on the prepped cookie sheets.
  6. Bake for 10-12 minutes, depending on your oven. Let cool on a wire rack.

This recipe is from The Walking Dead cookbook, but check online for other adapted recipes, as many TWD fans have made easier recipes to recreate these cookies.

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