Red White Blue Icebox Cookies Recipes

PATRIOTIC PINWHEEL COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt.
• In a large mixing bowl, cream butter and sugar together until mixture is light and fluffy, about 3 minutes.
• Add the egg and beat it in. Then add the vanilla and beat again.
• Add the flour and beat just until combined.
• Remove the dough and separate it into three equal pieces.
• Shape one piece of the dough into a 4x2 rectangle (approximate, just use eyes to guess close), wrap it securely in wax paper and place it in the fridge. (This will be the white portion of the cookies.)
• Add other two portions of dough to two separate bowls. Color one dough portion red and mix until it's incorporated. Color the other dough portion blue, mixing again until it's incorporated. Add enough dye to get the colors that you want. Remember that dye will deepen slightly as it sits.
• Form both red and blue dough into separate rectangles between wax paper as in step 6. Refrigerate all dough for 30 minutes.
• Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Repeat separately for white and blue dough.
• Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together using a rolling pin.
• To get a perfect rectangle, take a sharp knife and cut off any edges that stick over a rectangle.
• Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Wrap the log in wax paper. Stand the roll up in a glass in the fridge for 4 hours or freezer for 30 minutes. (I've included a picture of this. Standing them up prevents them from getting a flat side.)
• When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper.
• Remove the dough from the fridge and slice each log into 1/4-inch rounds. You'll get between 18-24 cookies. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked. You may need to do more than 2 batches.
• Bake the cookies for 9 to 11 minutes until pale golden. Try not to let them brown. Let sit on tray for 3-4 minutes before transferring to a cooling rack.
• Store in an airtight container.

ICEBOX PINWHEEL COOKIES

Steps:

• Sift the flour, baking powder, and salt together and set aside.
• In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla.
• On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
• Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough.
• Preheat the oven to 350 degrees F.
• Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.

RED, WHITE, BLUE ICEBOX COOKIES

Steps:

• For the cookies, beat butter and sugar in mixing bowl until combined (about 2-3 minutes). Add egg and extract. Beat in flour, salt baking powder and milk. Mix until fully combined and dough comes together.
• Divide dough in half. Roll each half into a 12 inch log. Wrap dough in plastic wrap and place in a paper towel tube that has been cut lengthwise. Freeze for 3 hours, overnight, or up to one month.
• When ready to bake, remove from freezer and unwrap. Do not thaw. Slice frozen dough into 1/4 inch slices.
• Bake cookies in a 350 degree oven on a parchment paper lined baking sheet for 9-11 minutes. Remove and cool completely.
• For the glaze, whisk together the powdered sugar, lemon extract and milk until smooth. Dip tops of each cookie in glaze, allowing excess to drip off. Add sprinkles after every dozen cookies. Allow glaze to set, about 30 minutes. Store in airtight container. ENJOY!

RED, WHITE AND BLUE ICEBOX CAKE

Steps:

• 1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk. Gently stir in cool whip.
• 2. Break whole graham crackers crosswise in half. Arrange 15 graham squares in single layer on bottom of 13x9-inch pan; cover with layers of 1/3 each of the pudding mixture, raspberries and blueberries. Repeat all layers twice.
• 3. Refrigerate for 4 hours. When ready to serve, melt chocolate & drizzle over cake.