Red White And Blue Star Cookies Recipes

RED, WHITE, AND BLUE STARS

Steps:

• Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).
• On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.
• Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.
• Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.
• Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

RED, WHITE, AND BLUE STAR COOKIES

Steps:

• Cookies - Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
• Add the flour, salt, and stir until just combined, don't overmix.
• Add the sprinkles and stir to incorporate.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 to 24 minutes, or until top is set in center and done; don't overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before cutting and frosting.
• Cut with star-shaped cookie cutters or simply frost the entire pan if desired.
• Frosting - Use store-bought frosting (and skip to step 11) OR to a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
• Add the confectioners' sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
• Add the cream slowly in the amount necessary to achieve desired frosting consistency.
• Add the red food color as necessary until desired color is achieved; stir after every 10 drops or 15 drops.
• Spread frosting over cookies. Note - You may have frosting left over if you don't like an overly thick amount of frosting on your cookies. If you leave the 8×8 pan intact and don't cut into cookies, it should be approximately the right amount. Extra frosting will keep airtight in the fridge for at least 2 weeks.
• Add sprinkles as desired for decorating.
• Cookies will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I'm comfortable storing frosted items at room temp, but if you're not store in the fridge noting cookies will be more prone to drying out in the fridge.

CHEWY RED, WHITE, AND BLUE M&M COOKIES

Steps:

• Add both sugars and butter to a mixing bowl.
• With an electric mixer on low speed, mix until creamy.
• Add in eggs, peanut butter, vanilla, and corn syrup; beat until mixed well.
• Add in oats and remaining ingredients; stir to combine.
• Drop batter by tablespoonfuls onto an ungreased cookie sheet.
• Bake at 350° for 15 minutes.
• Transfer cookies to a wire rack to cool.

RED, WHITE 'N' BLUE COOKIES

Steps:

• Preheat oven to 350 F.
• In a mixing bowl, beat the butter with the cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.
• Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.
• Bake cookies for 12 to 18 mins or until very lightly browned.
• Cool on racks.

RED, WHITE AND BLUE COOKIES RECIPE

Steps:

• Combine butter and sugars and mix for about 5 minutes, until light and fluffy.
• Add egg and vanilla.
• In a separate bowl, combine flour, baking soda and salt. Add dry ingredients to the wet ingredients until just combined.
• Stir in white chocolate, cranberries and blueberries. If time permits, allow cookie dough to sit covered in the fridge for a few hours.
• Scoop onto parchment lined or greased cookie sheet and sprinkle very, very lightly with kosher salt.
• Bake at 375 degrees for 8 to 10 minutes, until edges are lightly browned.