Monday, July 2, 2012
The recipe starts with a basic refrigerator sugar cookie:
1 cup butter
1 1/2 c sugar
1 t vanilla
1 tsp lemon zest
3 1/2 c flour
1 t baking powder
1/2 t salt
cream the butter and sugar. Mix in eggs, vanilla, and lemon zest. Stir in the flour, baking powder, and salt until just combined.
Divide the dough into quarters. Set one quarter aside. Divide the remaining dough into two pieces.
Leave the last piece of dough undyed. Roll it out between two sheets of parchment paper (or plastic wrap if you're low on parchment, although it's a bit trickier to work with) into a 10.5"x10.5" square. Normally, I wouldn't be very exact about this sort of thing. I usually am pretty loose about measurements with rolled out dough, except with this recipe the size of the square needs to be pretty exact.
Now do the same thing with the red dough. Remember a 10.5"x10.5" square is important.
Lay the white dough on top of the red dough. Get it to line up as closely as possible. Then cut the dough stack into three 3.5"x10.5" strips. Layer two strips on top of each other.
Cut the last strip in half. Layer the halves on top of each other and then place on top of the wide strips. You should end up with something like this:
Enjoy your patriotic treats.
If you are one of those people who plans way ahead, this cookie would also be great for any Olympics viewing parties you may be planning. You could use the same technique to make French, Italian, or Spanish flags or if you're really clever you could probably get the Japanese flag done with this technique as well. Have fun with it.