Star-Spangled Cookies

Festive red blue and white cookies that are ideal as a Memorial Day or 4th of July party dessert.

hese red marbled biscuits were created by me . I understand, of course it would have been better when I could have gotten them before Memorial Day, but I am late to all and that I believed that they still would be worth discussing for the Fourth of July (which, incidentally, is now barely a month off from us... how did this happen?!) .

When you are swirling your dyes collectively you don't over-mix them, Be careful otherwise you will wind up with a few colors on your cookies. It is not but the aim is to adhere for them to red.

Red, white, and blue biscuits are fantastic for the 4th of July!
Please visit under the recipe to get a listing of tools with this particular recipe such as cookie cutters, with hyperlinks to Amazon, gel food coloring, disco dust, and silver star sprinkles

Prep Time: 1 hourCook Period: 10 minutesTotal Period: 1 hour 10 minutes Servings: 50 biscuits (can vary Based on size of cookie cutter used) Calories: 75kcal Writer: Samantha Merritt

ingredients

1. 1 tsp vanilla extract
2. 1/2 tsp salt
3. Marble Icing Glaze
4. 3 cups powdered sugar (415g)
5. 3-4 Tablespoons milk
6. 1/2 tsp vanilla extract
7. 1/4 tsp vanilla (or alternative, favored ) extract optional

Silver star sprinkles There is an Amazon link for all these just beneath the recipe, even though I managed to find them cheaper shop!
There is also an Amazon link for this under the recipe

Directions

1. Cookies
2. In KitchenAid using mixer conquer on your butter.
3. Add sugar into the mixing bowl and crush together with the butter till well blended (about 30 minutes ).
4. Stir in salt and vanilla extract, stirring till well-combined, and scratch the sides of the bowl are well-incorporated.
5. With mixer on medium-low rate, slowly add flour until well-incorporated (you will surely have to scratch the sides and the base of the bowl a few times to this, since the mix is quite dry and crumbs have a tendency to settle in the base of the bowl).
6. Transfer bread to clean surface and then use your hands to shape it into a ball that is soccer.
7. Once dough has chilled, then move into a clean, lightly floured surface and then use a lightly floured rolling pin to roll out to approximately 1/4" thickness.
8. As soon as you've cut out the shapes all you can, make sure you re-combine the bits and roll out and then cut to acquire the amount of cookies.
9. Bake on 350F for 10-12 minutes (more if you're using bigger cookie cutter) and allow cookies to cool fully before dipping in chocolate.
10. Marble Icing Glaze
11. Combine sifted 3 Tbsp milk powdered sugar, and corn syrup. If mix is too dry, add milk until mixture can be thrown.
12. Glaze ought to be thick, so to check it is the consistency dip a few droplets. It has to be thinned if the glaze stays rigid. If it runs off the cookie, then it requires sugar and is thin. It's simply perfect, if it melts easily.
13. Split to four small bowls.
14. Working with a bowl at one time, use a toothpick (another toothpick for each colour ) and dip it in the food coloring jar and then to the glaze. You desire a little jolt of food coloring (see movie ).
15. Drag a toothpick until it's prettily 14, and then glaze.
16. Holding your cookie in the bottom, dip the face of each cookie to the glaze (have a peek at your very first cookie -- are you really satisfied with this routine? Adjust whorls with extra food coloring as required ).
17. When the bowl works out or the colours become overly muddled together from dipping, proceed your next bowl of food coloring (you will likely have to stir before including your coloring, since the surface might have started to harden).
18. Repeat steps 5-7 until all cookies are dipped. Permit them to harden a minimum of 30 minutes (can take more ) for glaze to set. Enjoy!
19. Keep uneaten cookies.

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