Happy Birthday, America!!!

Can you handle one more *just under the wire* 4th of July cookie post?

There was a cookie idea I'd been planning to make all month.  When I started yesterday, it just wasn't coming together quite right.  So, I went to my cookie cutter stash and thought, "ok...what I can I make cute in red, white, and blue?" 

Pumpkins?  Not quite right.
Butterflies?  Hmm...maybe.
Armadillos?  Promising...

CAKES?!? Now, why didn't I think of that before?!?

I'm so happy with the way the star looks on the top of that cake, I may use it on ALL cake cookies from now on.  {You've been warned.}

Also, I think these cookies have sealed the deal.  Black outlines are my favorite.  Hands-down.  They just add that graphic quality and certain pop.  I may do all black outlines from now on.  {You've been warned again.}


To make the star cake cookies, you'll be putting to shapes together, like this:
Cut out tiered cakes and small stars...

...use the star cutter to cut out where you want to place the star on the cake...

...place the star in the cut-out and freeze for 5-10 minutes before baking.
(You DO freeze your cookies before baking, right?)

For the double-decker cookies, you'll put those together just like these double-decker valentine cookies.

 

(The stars on the blue cookies are just sugar pearls.)


For the star-topped cakes, just outline with a #2 tip and black icing.

Before filling a black outline with another color, you'll want to let it dry for at least one hour to prevent bleeding.  {I use AmeriColor Super Black.}

After an hour, fill in the outline with thinned white icing.  Let the icing dry for at least one hour.

Again with the #2 tip, go over the outline of the star and pipe "bunting" across the cake.  Fill in the bunting with red and blue icings.  (Piping consistency icing is fine here...flood icing in tiny spaces has a tendency to collapse.)

Place small star sprinkles on the bunting with tweezers, or place on and nudge gently into place with a toothpick.

Let the cookies dry overnight.

Happy birthday, America!!!

Red, White & Blue Star Cookie Towers

OK...these babies could not be easier, and the best part?  Four cookies in one.  Oh, yeah.


When cookie wizard Callye of The Sweet Adventures of Sugar Belle challenged a group of us to come up with a project using a simple star cutter, my mind went, well, two places.  ONE, to the set of graduated star cutters I had on hand, and TWO, to beautiful cookie "cakes," like these from Sweetopia.

Because of their height and the dash of disco dust, these cookie towers look like you spent many, many hours putting them together, when the truth is, they're super easy.  I like projects like that.

Let's get started.  You'll need:

• star-shaped cookies, in 3 sizes
• royal icing, tinted with AmeriColor Royal Blue (or Navy Blue...I mixed mine together), Super Red and Bright White
• couplers and tips (#2 or 3)
• disposable icing bags
• squeeze bottles 
• toothpicks
• meringue powder
• small paintbrush
• disco dust, red or rainbow (white)

Use a #2 or #3 tip to outline the cookies. Reserve some white piping consistency icing and store in the refrigerator until the next day. 

Thin the remaining icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles.

Fill in the outlines with the thinned icing. Use a toothpick to guide to edges and pop large air bubbles.

Let the cookies dry uncovered 6-8 hours, or overnight.

The next day, mix equal amounts meringue powder with water.  Use a small paintbrush to apply the mixture to the smallest cookies.  Sprinkle on coordinating disco dust.  Shake off the excess.

{I apply this dry.  I find it easier to work with a dry cookie than one with wet icing sliding all around.  Feel free to do what works best for you.}

Apply royal icing to the back of the medium-sized cookie.  Press this onto the top of the larger cookie and let set 30 minutes.

Meanwhile, apply a small amount of royal icing to the back of one small cookie.  Press on another cookie on the back and let the cookies set for 30 minutes.

Apply a bit of royal icing to the bottom tips of the small star sets.  Press onto the cookie towers.  Let the cookies dry 30 minutes.

{If you'd like, use a small DRY paintbrush to brush away stray disco dust.  WARNING: you'll never get it all and could drive yourself crazy trying.  Not that I'm talking from personal experience or anything.}


There you have it...cookie towers!  Easy, right?

Now.  Go you must (thought I'd throw in a little Yoda for no reason) to the other girls getting their STAR on today...

1. Strawberry Shortcake on a Stick, The Decorated Cookie
2. Patriotic Lace Cookies , My Little Bakery
3. Independence Day Parade Cookies, Jill FCS
4. Old Fashioned 4th of July, Vicki’s Sweet Treats
5. Light up the Fourth Cookies, The Partiologist
6. Declaration of Independence Cookie, Vanilla Bean Baker
7. Badge of Liberty Cookies, Lila Loa
8. Red, White & Blue Star Cookie Towers, Bake at 350 (you're here!)
9. 4th of July Firecracker Cookies, Klickitat Street
10. Star Cut-out Cookies, Glorious Treats
11. Cookie "Pledge", Lizy B Bakes
12. Star-Shaped Krispie Treats, Cookies and Cups
13. Easy Star Cupcake Toppers, Confessions of a Cookbook Queen
14. Rustic 4th of July Galletes, Haniela's
15. Patriotic Cookie Wreath, Sweetopia
16. Patriotic River Rafter, Ali-Bee's Bake Shop
17. Funny Fox Cookies, The Bearfoot Baker
18. Quilted Cookie Stars, Cookie Crazie
19. Gimme Your John Hancock Stars, Life's a Batch
20. Patriotic Cookie Stir Sticks, The Cookie Artisan
21. Patriotic Floral Stars, SweetSugarBelle

Martha's Fireworks Cookies

It's a little silly just how happy seeing decorated cookies on the cover of Martha Stewart Living can make a person.

{By "a person," I mean me.}


I happened to spot it in the grocery store before my issue arrived in the mail...it was like I had tunnel vision...I might have run to the magazine display. I'm not sure now...it's all a blur. ;)  What I *do* know, is that I HAD TO make them.


These cookies are really, really simple to make...all you need are a few tricks.  And toothpicks.  Lots and lots of toothpicks.

You will need:

• circle-shaped cookies
• royal icing tinted with AmeriColor Super Red, Bright White and Royal Blue (or Navy Blue)
• disposable icing bag
• coupler and #2 tip
• squeeze bottles (3)
• toothpicks

 
First, outline all of the cookies using a #2 tip.  Then, thin all 3 icings with water to the consistency of a thick syrup.  Let sit for several minutes covered with a damp dish towel.  Stir with a silicone spatula to pop any air bubbles that have risen to the surface and transfer to squeeze bottles.


Working 3 cookies at a time, fill in the circles with white icing; use a toothpick to guide to edges.

Starting with the first filled cookie, pipe the thinned red and blue icing in circles on top of the wet white icing.


If you want fireworks that burst straight out, like these...


Place your toothpick in the center of the cookie and drag to the outside.


Then, drag the toothpick from the outside to the center.  Continue alternating all around the cookie.

(For a "cleaner" look, wipe the toothpick off after every drag through the icing...wear your apron. ;).)


For a curvy, "pinwheel" fireworks effect, like these...


Drag the toothpick through the icing as described above, but curve the outward pull.


Want a swirly center, like this one?


Go all the way around the cookie with the toothpick.  When finished, make a small circle in the center with a toothpick.

Be sure to let the cookies dry uncovered for 6-8 hours or overnight before stacking or packaging. 


Aren't they fun?


Isn't Martha smart?

Let's start a petition to put cookies on EVERY cover, whaddya say?

{Psst...if you want to see a couple more examples of fireworks cookies (can there ever be too many?) head on over to see Lori's at Recipe Girl and Shaina's on Babble.}

Happy, happy Independence Day to all of you US folks.  If you don't live in the US...come visit us! We'll make you cookies!

4th of July Ice Cream Sundaes . . . (with cookies!)

 
It all started with a cookie cutter.  A sweet little cookie cutter sent to me by my friend, Cindy, over at Sweet.


It's a star with a little cut-out to rest on the edge of a glass. How cute is that?!?

Now, my mind immediately went to martinis, but Mr. E thought of dessert in a glass....duh.  {He's good to have around.}


So, what we have here is homemade strawberry ice cream, topped with a sweet strawberry-blueberry "sauce," whipped cream (ok...it's Cool Whip), and a cookie!  Perfect little dessert for the 4th of July.

First, make the cookies.  These are just vanilla-almond sugar cookies decorated really simply with royal icing.

The ice cream...
...let me tell you, I NEVER order strawberry ice cream at the ice cream shop.  I mean, it's right.next.to.the.chocolate.  Chocolate wins every time.

BUT...this homemade ice cream has me rethinking my priorities.


Here's how you *know* it's going to be good...the melted ice cream makes a ♥-shaped drip on your ice cream maker.  Yep, it's a sign.

Strawberry Ice Cream
{modified from the Ben & Jerry's Ice Cream & Dessert Book}

2 cups sliced & hulled strawberries
1/3 c. sugar
juice from 1/2 a lemon
2 eggs
3/4 c. sugar
2 c. heavy whipping cream
1 c. milk

Stir together the strawberries, 1/3 cup sugar and lemon juice.  Refrigerate for at least one hour.

Mash with a potato masher or a pastry blender.  Set aside.

In a large bowl, whisk the eggs for 1-2 minutes until light and fluffy. (Use pasteurized eggs if raw eggs make you nervous.)  Gradually whisk in the 3/4 cup sugar, whisk for an additional minute once all has been added.

Stir in the cream and milk.  Add the strawberry puree.  Pour into a chilled ice cream canister and process according to manufacturer's directions.  Place the ice cream in a freezer-safe container to harden for several hours.

Twenty minutes before assembling the sundaes, make the sauce.  Combine more sliced and hulled strawberries with 2 tablespoons of sugar in a bowl.  Let sit for 10 minutes.  Stir in some frozen blueberries.  Let sit for 10 minutes more.

Scoop  ice cream into glasses.  Top with the strawberries and blueberries along with the sauce from the bowl.  Dollop on whipped cream (OR Cool Whip)
...don't forget the cookie!

{psst...this is the link to the cutter from Sweet.}

My heart beats true for the red, white and blue

Yep....that's red, white and blue sugar cookie dough!  If you're looking for something to bring to a 4th of July get together or maybe pack in a care package for a soldier, these are really fun...and easy!

I originally planned to cover the tops of these in royal icing, but once they came out of the oven, I thought they didn't need much embellishment at all.  A  little royal icing, some sprinkles, you're set.

First, you'll need to make your sugar cookie dough and divide it into 3 equal (ish) sections.  Tinting dough is easy, but don't try it with your mixer.  Using AmeriColor Soft Gel Paste Food Color knead the color in with your hands....not on your counter.  I used AmeriColor Super Red and Royal Blue.  Just a few drops will do it.

Roll out the dough on separate pieces of wax paper.  Roll it thinner than normal, about 1/8 inch. Stack the colors on top of one another.  Roll lightly until the dough is the thickness you want.

Cut with floured cookie cutters, getting the shapes as close to each other as possible.

{I wasn't even sure this would work, but when the stars were cut out, I started to get excited.  There may be a tinted-layered-dough obsession starting at Bake at 350.  You've been warned.}

Place the cut-outs on cookies sheets and pop in the freezer for 5-10 minutes before baking.

If you're like me, you hate to see cookie dough go to waste.  This dough can be re-rolled ONE time for a psychedelic patriotic look.  If you try to re-roll it again, it starts to look muddied.

To decorate, make some royal icing and pipe only the edges (I used a #4 tip).  Sprinkle with white sanding or sparkling sugar....

....or non-pareils.

You know....I think they're pretty cute without the royal icing, too!

So, for all you Americans out there...have a wonderful Independence Day!  Be safe!

And for our international readers....we'll eat a hot dog (and cookie) for you!  You guys be safe, too!

I'll be linking these up to TidyMom's I'm Lovin' It linky party!  Come check out all the fun!