Star Spangled Cookies

Each month a group of crazy food bloggers gets together to make theme-related recipes. This month we’re running with a rousing patriotic Red White and Blue theme! After you’ve read this post, click on the links at the bottom of the page to see what the other gals have come up with. There are still a few to come, so check back every morning for the latest creation.

Can you hear the John Philip Sousa march playing in the background? Smell the burgers on the barbecue? See the kids lined up at the fireworks stand? Independence Day is right around the corner, and do I have a fun recipe for you! Kids will love to help with this one. Presenting…Star Spangled Cookies!



Star Spangled cookies I used cinnamon Jolly Ranchers for the red cookies. You’ll find lots of hard red candies to choose from, and may prefer cherry or strawberry flavors. Your biggest challenge will be finding hard blue candy. I used Dum Dum suckers from the dollar store, but found that there was blue and then there was blue.

My first batch turned green when they baked. Apparently blueberry flavored suckers held their color, and blue raspberry didn’t. I recommend that you test one or two cookies first, just to be sure they’ll turn out a nice, patriotic blue. Red white and green just doesn’t have the same impact. Unless you’re Italian.

I have two more options for you. I tried baking the cookies until they were almost done and then pulled them from the oven and VERY carefully dropped the crushed candy in the centers, returning them to the oven just until the candy was melted. That worked quite well. The candy didn’t cook as long, so it didn’t get that amber tone to it. (Yellow + blue = green, as I found out.)

The other option is to make your own hard candy. It’s really very easy to do. Here’s a simple hard candy recipe from Lorann Oils. I would recommend making the candy, letting it harden, and crushing it. Pouring hot candy into the small star centers would be very tricky. If you have better hand-eye coordination than I do, you might be able to pull it off. I’d make a mess of that!

Whoops…did I say two options? I have one more, though it’s a little artsy-fartsy. I think it’s pretty, and you could mix colors this way too. Bake your cookies and as soon as they’re done, add the crushed candy. The heat from the cookie and the baking sheet will partially melt the candy. It won’t be smooth and flat, but as long as the candy is touching the sides of the cookie in a few spots, it will stay put. Kind of interesting, huh?

This is fun, too!

This is fun, too!

I used a strong freezer bag and a hammer to crush my candy. It worked like a charm and got some of that aggression out! Star Spangled Cookies horizThe cookie itself is a sturdy shortbread. If you have a favorite sugar cookie recipe that doesn’t spread too much, that would work well too. You’ll need two star cookies, one large and one smaller. Here’s my recipe and easy instructions.

Star Spangled Cookies
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Author:
Festive, summery shortbread cookies with a stained-glass candy window in the center. Makes about 36 cookies, depending on the size of your cutters.
Ingredients
  • 1 cup butter, room temperature
  • ⅔ cup powdered sugar
  • 1 egg yolk
  • ½ teaspoon vanilla (clear vanilla, if you have it)
  • ¼ teaspoon salt
  • 2 cups flour
  • 1 tablespoon cornstarch
  • ½ cup crushed blue hard candy
  • ½ cup crushed red hard candy
  • For decorating: ½ cup white chocolate chips, sprinkles, nonpareils.
Instructions
  1. In a large bowl (a stand mixer is best) beat the butter and powdered sugar together until creamy.
  2. Add the egg yolk, vanilla, and salt. Mix well.
  3. Add the flour and cornstarch. Mixture will be stiff - switch to a dough hook or stir by hand if necessary. Cover and chill for one hour.
  4. Heat oven to 350 F.
  5. Roll dough out to ¼-inch thickness on lightly floured surface. Using a large star cookie cutter, cut out stars and place them on parchment-lined cookie sheets.
  6. With small cookie cutter, cut a star out of the middle of each.
  7. Carefully put enough crushed candy in the center of each cookie to cover the parchment, but don't overfill or it will bubble up the sides. Use a toothpick to distribute the candy evenly. Make sure there are no little bits of crushed candy on the cookie dough. (Use the toothpick to flick them down where they belong!)
  8. Bake for about 10 minutes. Place baking sheets on cooling racks and let the cookies cool completely.
  9. Drizzle the cookie with white chocolate or royal icing if desired, and sprinkle with sugar decorations.

 

Here's what you'll need (plus fun decorations)

Here’s what you’ll need (plus fun decorations)

Distribute the crushed candy.

Distribute the crushed candy.

Just think of how pretty these will look in a basket on your picnic table this Fourth of July. They’ll be a hit with young and old alike. Now strike up that band and march over to these blogs to find some other great recipes!

Lorinda

Devilish Buffalo Eggs From Tampa Cake Girl.
(deconstructed) Berry Pies From An Affair from the Heart.
Double Decker Patriotic Pizookie From Cooking From a Stay at Home Mom.
Berry Pound Cake From Moore or Less Cooking Blog.
Red, White (chocolate) and Blue Trifles From Aunt Bee’s Recipes.
Red White and Blue Berry Poke Cake From Crumbs in My Mustachio.

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