![]() Pour into disposable frosting bags (or ziploc baggies), make a small cut in the corner, and drizzle over cookies. Reheat them in the microwave for 15-20 seconds, if necessary, so that they are melted and smooth again. You’ll have a bit of leftover melted chocolate in all colors. Repeat with the other colors until all cookies have been covered. Sprinkle with patriotic sprinkles or let the cookies set up and drizzle candy melts across them later. Place dipped cookies back on a cookie sheet with parchment paper. Lift the cookie out of the melted chocolate with a fork, tapping the fork against the side of the bowl to allow excess chocolate to drip off. Flip over with a fork and cover the cookie completely. This way you don’t have to worry about the other colors cooling and hardening while you are dipping the other cookies.ĭip cookies into the melted chocolate. Note: I find that it’s easiest to dip one color at a time. Repeat heating in 15-second intervals until melted and smooth. of each color of chocolate with 1 teaspoon of coconut oil in microwave-safe bowls. While cookies cool go ahead and get your melted red, white, and blue chocolate ready. I cook these cookies a little longer than normal so that they are nice and set up. *The edges and bottoms of the cookies should be a light golden brown. Let cool on a baking sheet for 5 minutes before transferring to a wire rack. The dough should be 1/4″- 1/2″ thick.Ĭut out using a small star cookie cutter and place on an ungreased cookie sheet lined with parchment paper.īake at 325 degrees for 14 minutes*. Roll dough out on a lightly floured surface using a rolling pin. Trust me! You can also form the dough with your hands. The dough may appear crumbly, but keep mixing and it will turn into a soft dough. white chocolate candy melts (or white almond bark)Ĭombine butter, powdered sugar, and flour in a large bowl using an electric mixer (I use my stand mixer with a paddle attachment). 3/4 cup powdered sugar (confectioners’ sugar).I have an entire set of nesting star cookie cutters and this size is the second smallest. You can use any size star cookie cutter that you’d like, but I find that the smaller the cookie, the easier it is to dip. The melt-in-your-mouth texture can’t be beat and they are so fun to customize. No eggs, leavening, or flavor add-ins, although you can add a splash of vanilla if you’d like. 3 ingredients: butter, powdered sugar, and flour. I love how simple shortbread cookies are. Perfect for any patriotic BBQ and a hit with kids. These patriotic shortbread cookies are FUN to make and easy, too! I love how bright and colorful they are. The shades they used were a bit drab, but I liked the idea! I came home and used my shortbread cookie recipe to make my own version and love how they turned out. Cookies dipped in a white coating and drizzled in red and blue frosting. While walking through Sam’s Club I saw that they were selling patriotic cookies in the bakery section. Watch our step by step video! Patriotic Shortbread Cookies You might also like our red, white, and blue fruit pizzas, our patriotic Oreo truffles, or our patriotic lollipop centerpiece! These patriotic shortbread cookies are so fun and festive! This recipe contains an affiliate link. Store cookies in an airtight container in the refrigerator let stand at room temperature for 20 minutes before serving.Buttery shortbread cookies dipped in white chocolate and decorated with patriotic sprinkles. Top with remaining cookies, pressing gently to adhere. To assemble the sandwich cookies, transfer filling to a large piping bag and pipe one tablespoon of filling in the center of half the cookies.Chill for 30 minutes in the refrigerator. Reduce speed to low and beat in powdered sugar and lemon juice until incorporated. For the filling, beat butter, cream cheese, lemon zest, and salt in a mixer bowl until combined.Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Bake, rotating pans halfway through, for 14 to 15 minutes, until lightly golden and edges are set. ![]() Place cookies on baking sheets, sprinkle with sugar, and chill for 15 minutes. Gather scraps, re-roll, and cut until you have a total of 32 cookies. ![]() Use a floured 2-inch fluted biscuit cutter to cut out cookies. Roll out dough to just shy of 1/4-inch thick on a lightly floured board.
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