Red White And Blue Jelly Bean Cookies Food

STARS AND STRIPES PIñATA COOKIES

Steps:

• For the dough: Line a 3 1/2-inch x 6-inch x 2 1/4-inch mini loaf pan with parchment paper, leaving a 4-inch overhang on two of the sides. Set aside.
• Whisk together the flour, baking soda and salt in a medium bowl. Beat together the eggs and vanilla in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes, stopping to scrape down the sides of the bowl as needed.
• Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning, and scraping down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
• Turn the dough out of the bowl and bring it together. Divide into 3 even pieces (about 13 ounces each) and place the pieces into separate medium bowls. Add the red food coloring to one bowl and mix to combine. Add the white food coloring to another bowl and mix to combine. Add the blue food coloring to the third bowl and mix to combine. Cut each dough ball into 6 equal pieces.
• Press one piece of red dough into the bottom of the prepared loaf pan. Press a white piece of dough on top of the red and then a blue piece of dough on top of the white, gently pressing each so that the dough conforms to the shape of the pan. Repeat this process and order until all of the dough is in the loaf pan. The dough will come about 2 inches above the top of the pan, and that is okay. (You want the loaf of dough to be about 5 inches tall.) Freeze the dough until hard, about 2 hours.
• Preheat the oven to 350 degrees F.
• Using the parchment overhang, remove the dough from the loaf pan. With a sharp knife, cut the dough crosswise into twenty 1/8-inch thick slices and arrange on a baking sheet. Freeze until hardened, about 15 minutes. Line 2 baking sheets with silicone liners. With a 3-inch star cookie cutter, cut a star shape out of each slice and arrange on the lined baking sheets. Cut another star shape out of the center of the big stars with a 1 1/2-inch star cookie cutter. Arrange the small stars on the lined baking sheets. Freeze until hardened, about 15 minutes.
• Fill the center of the larger cookies with the crushed candies (don't worry about filling completely, since the candies will melt and naturally fill in the window). Bake the filled cookies and smaller star cookies until the candies have melted and the cookies are firm, about 10 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• Meanwhile, divide the scraps in half and place each half between two pieces of parchment and reroll to 1/8-inch thick. Place them in the freezer until hardened, about 30 minutes. Cut out 10 stars using the large cookie cutter and arrange them on the lined baking sheets. Cut out smaller stars from the middles of the larger stars and arrange on the lined baking sheets. Freeze until hard, 15 minutes. Bake until the cookies are firm, about 10 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water, if needed, about 2 minutes. Transfer the icing to a resealable plastic bag and seal. Cut a small piece out of one of the corners of the bag.
• Flip the candy-filled cookies over and pipe the icing around the border. Top 10 of the cookies with one of the unfilled large star cookies. Place a pinch of star sprinkles in the center of the cookies. Press the remaining 10 candy-filled cookies on top, sandwiching the icing inside. Let the icing harden, about 10 minutes.

RED, WHITE, AND BLUE JELLY BEAN COOKIES

Steps:

• In a food processor or with an electric mixer, incorporate butter and sugar. Mix in egg and vanilla. Mix in flour and salt. Drop a heaping teaspoon on a greased baking sheet, permitting enough space for the cookie to spread about 3 1/2 inches. Press about 3 jelly beans into each cookie. Bake in a preheated 350 degrees for 8 to 10 minutes or until edges just begin to brown. Let cool on a baking rack. Store in a cookie monster-proof container.

EXTREME OATMEAL AND JELLY BEAN COOKIES

Steps:

• Cream together butter and both sugars in a medium bowl. Add egg, baking soda, baking powder, salt and vanilla. Stir in the flour and oatmeal and add in the jelly beans. Mix well. Heat oven to 350 degrees F. Drop rounded spoonfuls of batter 2 inches apart on a greased cookie sheet. Bake for 10 to 12 minutes.

WHITE BEER COOKIES

Steps:

• Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature.
• Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix the flour and baking soda together then slowly add to the batter.
• Preheat oven to 350 degrees F.
• Using a uniform scoop (I use a 1-ounce disher) scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan. Bake for 20 minutes (depending on your oven it may take more or less time, for some ovens it could take 15 minutes for others it could take 25; 20 minutes is an average time).
• Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
• Optional Icing: Using the icing ingredients whisk the vanilla into the sugar. Mix the orange juice and milk together. Add milk and orange juice mixture until you reach the consistency of a thick paste; you should only need to add 1 tablespoon of the mixture (half of what you made). Using a butter knife put a dollop of icing on each cool cookie and spread it over the top. Put a small piece of orange zest from the bar grater as garnish, if desired. Let the icing harden to desired hardness and consume or store.

RED, WHITE, AND BLUE JELLO

Steps:

• Prepare berry blue jello according to directions on box. Pour into 13x9 baking dish and place in the refrigerator. Allow to chill until firm, about 1 hour.
• Prepare lemon flavored gelatin using 1 cup of boiling water. Beat cream cheese slightly and then add the lemon gelatin mixture. Beat gelatin and cream cheese until smooth. Set aside and allow to cool to room temperature.
• Once the cream cheese mixture has cooled, fold in the whipped topping until mixed thoroughly. Pour this mixture over the firmly set bottom layer. Return to the refrigerator and chill until firm, about 1 hour.
• Prepare raspberry jello according to directions on box. Cool this mixture until room temperature and then pour over the middle cream cheese layer.
• Return the 3 layers to the refrigerator and chill until top layer is firm.
• Cut into squares to serve.
• Top with a little whipped topping and a couple of blueberries, if desired.