Fireworks Cookies Food

FIREWORK SLICE-AND-BAKE COOKIE

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

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.

FIREWORKS COOKIES

Steps:

• Prepare the cookies: 1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients in a separate bowl, and add a little at a time to butter mixture. Mix until flour is completely incorporated and dough comes together. 2. Chill for 1 to 2 hours (or see tips below). 3. Preheat oven to 350°F. Make sure you let your oven preheat for at least 1/2-hour before baking these or any other cookies. 4. Roll to desired thickness and cut into circles. If you don't have a circular cookie cutter, use a drinking glass or a small plastic tub. Bake on ungreased baking sheet for 8 to 10 minutes, or until just beginning to brown around the edges. (longer time for thicker cookies) 5. Gently remove cookies with a spatula and let them cool on wire racks. Prepare the icing: 1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, meringue powder, and a scant 1/2 cup water on low speed. Beat until mixture is fluffy yet dense, 7 to 8 minutes. 2. To thin the icing for flooding (filling in areas with a thin layer of icing), stir in additional water, 1 teaspoon at a time. Test the consistency by lifting a spoonful of icing and letting it drip back into the bowl; a ribbon should remain on the surface for 5 to 7 seconds. 3. Put 2/3 of the icing in one bowl and divide the rest between two separate bowls. To tint the icing red and blue, dip a toothpick or wooden skewer into food coloring, and gradually mix it in until the desired shade is reached. Place the colored icing into squeeze bottles (or use pastry bags with small, round tips). Decorate the cookies: 1. Place white icing in a squeeze bottle (or use a pastry bag with a small, round tip). Edge the cookies with white by drawing a white icing line around the edge of the cookie with the squeeze bottle. Let them set for at least 10 minutes so that the edges are able to act as a barrier for the icing that you'll put in the middle. Flood the cookies with white icing- one at a time. Spoon white icing onto a cookie and use the spoon to gently edge the icing to the sides of the cookie. Immediately squeeze a dot of color into the center of the flooded cookie. Draw circles of color around the dot (alternating colors if you'd like). Drag a toothpick from the center of the cookie to the edge, wipe the toothpick with a paper towel, and repeat. With each cookie that you decorate, try something different. Drag the toothpick from the edge to the center. Alternate which way you drag. They'll all turn out different! Let the cookies dry on your counter-top until the icing hardens. It'll take a good 24 hours for them to harden completely.

4TH OF JULY FIREWORK COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. In a large bowl, mix together the cake mix (DO NOT follow the directions on the back of the cake mix box- just pour the powdery mix into the bowl) and baking powder. Mix in eggs, vegetable oil, and vanilla. Stir together, then dump in sprinkles and white chocolate chips. Drop by tablespoonfuls onto a cookie sheet.
• Bake for 8-10 minutes (do not overbake- you want them to be soft!). Let sit on baking sheet for 5 minutes before transferring to a wire rack to continue cooling.

BONFIRE NIGHT COOKIES

Steps:

• Beat the butter and sugar together with an electric whisk for 4-5 mins until light and fluffy. Beat in the egg until combined. Add the flour, cocoa powder, cinnamon and ginger, and continue to beat until the mixture comes together into a dough. Put the dough between two pieces of baking parchment and roll out to a 6mm thickness using a rolling pin.
• Heat the oven to 200C/180C fan/gas 6. Remove the top layer of parchment and cut out cookies using a 6cm round or star cutter. Re-roll the offcuts and continue to cut out cookies until all the dough has been used (you should get 20-22, depending on the cutter).
• Arrange the cookies on a large baking sheet lined with baking parchment, spacing them at least 2cm apart (you may need two baking sheets). Bake for 7-10 mins until slightly golden at the edges. Leave to cool on the baking sheet for 10 mins, then transfer to a wire rack to cool completely.
• Once cool, make the icing. Beat the egg white with an electric whisk until just starting to froth up, about 1 min. Add the icing sugar, 1 tbsp at a time, whisking continuously at a medium-high speed until combined. Add the lemon juice and whisk to stiff peaks, about 5 mins - the icing should be shiny. Add more icing sugar if needed to help it stiffen up.
• To decorate, divide the icing into bowls and colour with the gel food colourings (we left some icing white, then coloured three bowls with blue, yellow and red). Spoon the coloured icing into separate piping bags fitted with small round nozzles (or snip off the ends). Pipe lines on the biscuits to create firework-like 'burst' patterns or swirls. While the icing is wet, decorate with star sprinkles, if you like. Leave to set slightly, then serve. Will keep in an airtight container for up to a week.