Thursday, June 25, 2015

Red, White, and Blue Cookies

With 4th of July coming up and those summer time BBQ's, the delicious burgers and ribs need a dessert bursting with patriotic spirit. Try out this recipe for Red, White and Blue Cookies that are bound to impress and taste delicious!

Ingredients:
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt 
  • 3/4 cup STAR Extra Light Olive Oil
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Red food coloring
  • Blue food coloring
Directions:
  1. In a medium bowl, sift together flour, baking soda and salt.
  2. With a mixer, beat the STAR Extra Light Olive Oil and sugar for about 3 minutes. Add the eggs one at a time, beating between each addition and then add the vanilla.
  3. Turn the mixer off. Add flour mixture and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4x4 inch square. wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)
  4. Return one of the remaining pieces of dough to the mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into 4x4 inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies.) Clean out the bowl to remove any red food coloring residue.
  5. Add the final piece of dough to the mixer bowl, and with the mixer on "low," add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4x4 inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.)
  6. Refrigerate the dough for 30 minutes.
  7. Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge so it can stay chilled while working with the first half of the dough. Place the red dough in between two pieces of waxed paper and roll it into a rectangle about 1/8 inch thick with a rolling pin. Repeat separately with the blue and white dough.
  8. 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. 
  9. Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in the wax paper and then plastic wrap and refrigerate them for at least 1 hour.
  10. When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper. Remove the dough from the fridge, roll them on the counter several times so they don't have a flat side. Then, slice each log into 1/4 inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked. Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to completely cool.
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