FLAG COOKIES RECIPE | MARTHA STEWART
This simple sugar cookie, decorated with royal icing in red, white, and blue, makes a perfect patriotic treat perfect for Memorial Day or the 4th of July. To achieve flawless flag stripes, use plastic squeeze bottles to flood the cookies with royal icing.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 12 cookies
Number Of Ingredients 7
Steps:
- Cut a 3-by-5-inch template out of lightweight cardboard, or create a template by stacking several index cards together, then wrapping them in plastic wrap, leaving one side smooth; set aside. Line 2 baking sheets with Silpat baking mats or parchment paper, and set aside.
- Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar for 1 minute. Add vanilla, flour, and salt, and mix until just combined, 1 to 2 minutes more.
- On a lightly floured surface, roll out dough to 1/4 inch thick. Place the smooth side of the template onto the dough, and cut out a rectangle using a paring knife; repeat to make a total of 16 rectangles, re-rolling dough as needed.
- Transfer rectangles to prepared baking sheets using a wide spatula. Chill for at least 1 hour.
- Bake cookies until they are just beginning to color and are lightly firm to the touch, 15 to 18 minutes. Remove to cooling rack, and let cool completely.
- Divide the royal icing evenly among 4 bowls, and cover each tightly with plastic wrap. Set one bowl aside for outlining the cookies. Add red food coloring to one of the bowls, and mix thoroughly, adding more food coloring if necessary to obtain desired color. Add 2 or 3 teaspoons of water to icing so it is loose enough to flow easily off of a spatula when lifted and forms a ribbon that dissolves almost immediately. Replace plastic wrap, and cover tightly. Repeat this process with another bowl of icing using blue food coloring. To the third bowl of icing, add just the water, and mix thoroughly. Recover all bowls tightly with plastic wrap.
- Transfer the reserved outlining icing to a small pastry bag fitted with a No. 5 tip. Pipe an even line on the outside edges of the cookie. Divide the cookie in half with a horizontal line. To form the outline of the canton (the field of stars), pipe a vertical line 1/3 of the way from the left side of the cookie until it meets the first horizontal line. To form the stripes, pipe two evenly spaced horizontal lines above the original horizontal line and to the right of the canton. Pipe 3 more evenly spaced horizontal lines from left to right under the canton. Repeat this process on the remaining cookies. Reserve the icing in the pastry bag for the stars. Allow the icing to dry for at least 1 hour.
- Place the remaining 3 icings into separate squeeze bottles. Flood the field of stars with enough blue icing to fill the space evenly without overflowing. Use the tip of a small knife or a wooden skewer to push the icing completely into the corners. Using the same technique, flood every other stripe with the red icing. Allow the icing to dry for at least 2 hours. Flood the remaining stripes with the white icing.
- Change the tip of the pastry bag with the reserved white icing to a No. 16 tip. Pipe out as many stars onto the blue icing as will fit. Allow the icing to dry.
IRISH FLAG COOKIES RECIPE | ALLRECIPES
Crisp sugar cookies frosted to look like the flag of the Irish Republic.
Provided by Laria Tabul
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and confectioners' sugar. Beat in egg and vanilla extract. Mix well.
- In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape into balls.
- Working with 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).
- Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until lightly browned. Cool completely on wire rack.
Nutrition Facts : Calories 197.6 calories, CarbohydrateContent 23.4 g, CholesterolContent 37.4 mg, FatContent 10.7 g, FiberContent 0.5 g, ProteinContent 2.3 g, SaturatedFatContent 6.6 g, SodiumContent 147 mg, SugarContent 9.9 g
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- In a large bowl, cream together butter and confectioners' sugar. Beat in egg and vanilla extract. Mix well. In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mix. Divide dough into thirds and shape into balls. Working with 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm). Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven till lightly browned. Cold completely on wire rack. Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted. Makes 3 dozen. Laria Tabul
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