FIREWORK SLICE-AND-BAKE COOKIE
Turn store-bought sugar cookie dough into slice-and-bake red, white and blue swirled firework cookies -- perfect for your July Fourth festivities (and much safer than real fireworks!).
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Knead the all-purpose flour into the sugar cookie dough on a lightly floured surface until smooth, about 5 minutes. Divide the dough into thirds.
- Knead the red food coloring into one piece of dough, the blue food coloring into another piece and leave the third piece plain. Flatten and wrap each piece in plastic wrap, then refrigerate for about 20 minutes.
- Roll each dough piece between 2 pieces of parchment to a roughly 11-by-7-by-1/8-inch rectangle. Wrap in plastic wrap and refrigerate again, about 20 minutes.
- Stack the dough rectangles in red, white and blue order using the parchment to help you transfer them. Use the parchment to help you roll the dough stack into a tight spiral, forming an 11-inch-long log. Pour the sprinkles onto a baking sheet, then roll the log in the sprinkles so it is completely covered in them. Wrap the log in plastic wrap and freeze until solid, about 2 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Cut 1/4 inch off each end of the log with a very sharp knife to reveal the swirly pattern. Cut the log into slices about 1/4 inch thick. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 10 minutes before transferring them to a cooling rack to cool completely.
FIREWORKS COOKIES
Put on a show with a display of these patriotic cookies that are perfect for the 4th of July.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes about 7 dozen 1 3/4-inch cookies, 5 dozen 2 1/4-inch cookies, 30 2 3/4-inch cookies, or 13 3 1/2-inch cookies
Number Of Ingredients 8
Steps:
- Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
- Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
- Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then "flood" with more white icing to cover.
- Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
- Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.
4TH OF JULY FIREWORKS COOKIES RECIPE
Add a plate of these fun colored Fireworks Cookies and Cream Cookies to your holiday plans. Sprinkles and red, white, and blue M&M's will make these soft and puffy 4th of July cookies disappear in a hurry.
Provided by Jocelyn @ Inside BruCrew Life
Categories 4th of July Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Mix together the dry cake mix, butter, cream cheese, egg, and vanilla until soft dough forms.
- Stir in the cookie chunks, 1/2 cup M&M's, and 1/4 cup of the sprinkles gently.
- Refrigerate the dough for 30 - 60 minutes.
- Preheat oven to 350 degrees.
- Roll into 24 even dough balls. Press the remaining M&M's into the tops of the dough balls. Add extra sprinkles to the tops of the the dough balls, if desired.
- Place the dough balls on cookie sheets and bake for 10 minutes.
- Remove from the oven and cool on the cookie sheets for 2 minutes, before moving them to a piece of parchment paper on the counter.
- Let the cookies cool completely so they set up, then store in a tightly sealed container.
Nutrition Facts : Calories 305 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 256 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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