Red White And Blue Red Velvet Cookies Food

RED WHITE AND BLUE COOKIES

Steps:

• Divide a batch of cut out sugar cookie dough into 3 parts.
• Color one part red, one blue, and if using white food coloring, color white.
• Separate each color into small to medium sized chunks. At this point you can either jumble them all together for one large sheet of rolled out cookie dough, or divide it in half for two half sheets of rolled out cookie dough.
• Once they're all pushed together, roll out the cookie dough. If it's not marbled enough, fold over on itself and roll out again.
• Once you have your rolled out red, white, and blue cookie dough follow the cut-out sugar cookie dough instructions.

RED WHITE AND BLUE RED VELVET COOKIES

Steps:

• Heat the oven to 375.
• In a large mixing bowl, combine the butter and sugars. Mix until completely smooth, about 30 seconds. Add the eggs and almond extract and mix again.
• In a small bowl, add the flour, pudding, salt, baking soda, and corn starch. Whisk to combine. Add to the wet ingredients and mix until smooth.
• Stir in the M&Ms and scoop out into balls on a cookie sheet. Bake for 8-10 minutes.

RED, WHITE 'N' BLUE COOKIES

Steps:

• Preheat oven to 350 F.
• In a mixing bowl, beat the butter with the cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.
• Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.
• Bake cookies for 12 to 18 mins or until very lightly browned.
• Cool on racks.

RED VELVET COOKIES

Steps:

• Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
• Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
• Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
• Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.