Red White And Blue Cookie Sandwiches Recipes

RED, WHITE AND BLUE COOKIE SANDWICHES

Steps:

• Preheat the oven to 350°F (190°C). Prepare a cookie sheet with parchment paper or a silicone baking mat. 2
• . In a medium sized bowl, combine the flour, baking powder and salt. Set aside.
• . Cream the sugar and butter until light and fluffy, 3-4 minutes.
• . Add the egg and milk and mix until combined.
• . Add the flour mixture and mix until well combined.
• . Divide the cookie dough in half and color half with red gel icing color and the other half with the blue.
• . Drop level tablespoons of cookie dough onto a lined cookie sheet. You could also use a piping bag and round tip to pipe the dough into tablespoon sized mounds.
• . Bake for 6-8 minutes. Allow the cookies to cool on the cookie sheet for 2-3 minutes, then remove to a cooling rack.
• . To make the frosting, add the butter to a large mixer bowl and beat until smooth.
• 0. Add about half of the powdered sugar and mix until well combined and smooth.
• 1. Add the vanilla extract and 1 tablespoons of water or milk and mix until well combined and smooth.
• 2. Add the remaining powdered sugar and mix until well combined and smooth.
• 3. Set aside about half of the frosting. This will remain white. Color half of the frosting that remains (so a quarter of all the frosting) with red color and the other half with blue.
• 4. Add half of the white frosting and the red frosting to a piping bag (see this post for images of how I combine colors into one piping bag) and use that for the blue cookies. Add the other half of the white frosting and the blue frosting to a piping bag and use that for the red cookies. Pipe the frosting between two cookies. I used Ateco tip 844.
• 5. Add start sprinkles if desired, then serve.

RED, WHITE AND BLUE ICE CREAM SANDWICHES

Steps:

• Drizzle the sandwiches with melted red and white candy melts to look like stripes, then spoon melted blue candy melts onto one end, sprinkle with white nonpareils and freeze.

RED, WHITE AND BLUE ICE CREAM SANDWICHES

Steps:

• Heat oven to 350°F. Grease 18x12-inch half-sheet pan with shortening or cooking spray or line with cooking parchment paper.
• In medium bowl, stir cake mix, butter, vanilla and eggs until well blended (batter will be thick). Spread in pan (you may need to use greased hands to spread evenly). Bake 12 minutes or until set but still soft. Cool completely in pan on cooling rack.
• Meanwhile, line 12x9-inch pan with cooking parchment or waxed paper. In large bowl, stir ice cream, blueberries and strawberries. Spread in pan. Freeze until firm, about 2 hours.
• Cut cake into 6 rows by 4 rows for 24 (3-inch) squares. Remove ice cream from freezer. Cut into 4 rows by 3 rows for 12 (3-inch) squares. Sandwich 1 ice cream square between 2 cake squares. Serve immediately, or wrap individually in plastic wrap or foil and store in freezer.

RED, WHITE AND BLUE BROWNIE ICE CREAM SANDWICHES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place foil baking cup in each of 12 regular-size muffin cups.
• Make brownie batter as directed on box for cakelike brownies. Spoon batter evenly into muffin cups, filling each about 2/3 full.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
• Remove baking cups from brownies. Using serrated knife, cut brownies in half horizontally. Place 1 scoop (about 2 tablespoons) ice cream between brownie halves. Place candy sprinkles in shallow bowl; roll sides of ice cream sandwiches in sprinkles. Freeze at least 1 hour before serving. Store covered in freezer.

RED, WHITE AND BLUE COOKIES

Steps:

• Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
• Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.