Red White and Blue Striped Cookies
These Striped Red White and Blue Cookies are perfect for the Fourth of July! They only require simple ingredients for the shortbread dough.
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Servings: 24
Calories: 168kcal
Equipment
- Cookie sheet
- Knife
Ingredients
- 1 cup unsalted butter at room temperature (2 sticks, 225g)
- 1 cup powdered sugar sifted (125g)
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour (275g)
- ½ cup cornstarch (60g)
- ½ teaspoon salt
- 1 egg white lightly beaten
- Red and blue gel food coloring
Instructions
- Add the butter and icing sugar and vanilla to a bowl and beat until soft and combined. Whisk the flour, cornstarch and salt in a bowl, then gradually beat it into the butter mixture.
- Divide the dough into 3 equal pieces and knead or beat a few drops of blue gel food coloring into one piece, adding more until the desired color is reached, then repeat with the red coloring in another piece. Leave the third plain.
- Roll each piece of dough between two pieces of wax paper or baking parchment paper in a square about ⅛-inch thick. Place onto a cookie sheet in it’s papers.
- Repeat with the other pieces, in the same shape and thickness, stacking each square (in their papers) on the cookie sheet. Place in the fridge for 15 minutes.
- Remove the top layer of paper from the blue square of dough, and brush with some of the beaten egg white. Place the white dough on top (without it’s wax paper), then brush the top with egg white. Place the red on top (without it’s paper).
- Trim the edges of the stack, so the sides are all straight. Cut the dough into 4 equal-width strips. Brush two of the strips with egg white and stack the other two on top of them. You will have two long narrow strips.
- Place them onto the baking tray (ensuring they won’t fall over) and chill for a further 15 minutes to firm up a little.
- Preheat the oven to 400F/200C. Line two cookie sheets with parchment paper.
- Cut the dough into ¼-inch thick striped slices. Place each one onto the cookie sheet, leaving space for them to rise.
- Bake for 8 minutes or until the edges just begin to turn golden. Leave them on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Nutrition
Calories: 168kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 63mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 281IU | Calcium: 5mg | Iron: 1mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.