This is the first time I’ve baked or made a patriotic – red, white & blue – recipe.
I’ve never been able to come up with exactly the right colors to make something look patriotic.
This year I’ve jumped into the ‘red white & blue‘ arena. I have finally finished making a classic black and white cookie recipe and changed it to what is now my Patriotic red white and blue cookie.
What I love most about the black and white cookie is the yummy, sweet, sugary coating. Since I was turning the black and white into patriotic red white and blue I wanted to find a substitute for the red and blue food coloring.
I blended/pureed sweet red cherries and I made a blueberry compote thinking that I would add the blended fruit for color.
The idea was good but the color was not quite bright enough. The result was I had to add a few drops of red and blue food coloring to the sugar fruit base.
MY ICING TIPS:
Whenever I make a sugar icing I never really measure since I usually decorate only 2 or 3 dozen cookies. The icing goes a long way. Here’s my simple recipe:
I add 1 cup of confectioners sugar to a small dish and add droplets of milk or water, stirring vigorously until desired consistency, and then add a desired color one drop at a time.
For this cookie I added 1/4 teaspoon of the fruit puree stirring it well, adding a few drops as needed. When the color was not bright enough I then added a few drops of red, and blue into the respective dish.
Grampy was not as impressed, though he did devour half the stash.
- 2 cups AP Flour (I used1 cup AP flour and 1 cup white whole wheat flour)
- ½ tsp baking soda
- ¼ tsp. salt
- 1½ sticks butter, softened
- 1 cup granulated sugar (I used ½ cup stevia)
- 2 large eggs
- ½ cup buttermilk
- 1 lb. confectioners sugar
- 2 TBLS. light corn syrup, No High Fructose
- 2 TBLS. milk or water
- Red & Blue food coloring
- In medium bowl which flour baking soda and salt, set aside.
- In a large bowl with a mixer beat the sugar and butter on medium speed until light and fluffy.
- Beat in eggs, one at a time.
- Add in about a third of the flour to egg mixture on low speed, add in half the buttermilk, then another third of the flour, the rest of the buttermilk then the remainder of the flour. All the while just mixing until all is well blended, trying not to over beat the dough.
- Drop dough by rounded tablespoons (or a cookie scoop) onto prepared cookie sheets.
- Bake 13-15 minutes or until lightly browned.
- In a medium bowl beat the sugar, corn syrup and milk on low speed until mixture is smooth.
- Scoop the icing into individual bowls and add the desired colors.
- Spread one color icing on half of the flat side of cookie and set aside to dry - approximately 30 minutes.
- Add the second color to the cooled/dry cookie. Set the cookies aside to set and dry completely. Refrigerate for quicker drying.
I’ve shared this recipe with #FillTheCookieJar group this month. If you’d like to bake with the Fill The Cookie Jar group, please contact Cynthia at Feeding Big.