We’re having a party this weekend, and I’m so excited. My sister and her family are visiting for a couple of days. I haven’t seen my little nephews in over a year. The older one just ‘graduated’ Kindergarten and recently had his 1/2 birthday too. So I decided we’d celebrate both occasions while they are here and made some cookies. With the 4th coming up quickly, I made some patriotic cookies too.
These cookies are a cinch to make with readymade dough.
Star Spangled Cookies
1/2 cup whole-wheat flour
10 oz. refrigerated sugar cookie dough
4 tablespoons of half and half
cake flour to add
1/4 cup of room temperature butter
3/4 cup confectioners’ sugar
2 tablespoons of half and half
sprinkles of all different kinds
• Preheat your oven to 350 degrees. Line your baking pan with parchment paper.
• Mix the whole wheat flour into the cookie dough along with the 4 tablespoons of half and half. The dough will be sticky. At this point take it out of the mixing bowl, and knead in cake flour by the handful until it reaches a consistency that you can roll out.
• Roll the dough to your desired thickness (don’t make them too thin but if you do, check them for doneness sooner than recommended time when baking) and use a star cutter to shape your cookies. Keep re-rolling your dough until there isn’t a large enough portion to cut any more cookies.
• Bake for 8 to 10 minutes. Cool for 5 minutes on pan, and then remove to wire rack to completely cool.
• Beat the butter until fluffy, slowly mix in confectioners’ sugar. Add the half and half. You may find that you would like a different consistency for spreading and icing your cookies – if so add additional sugar if it’s too thin, or more half and half if it’s too thick, until your satisfaction.
• Divide the icing in separate bowls and tint each with the food coloring. Ice cookies and decorate with sprinkles.
HEY! How did HE get in here…