In the July issue of Martha Stewart Living Magazine there is a recipe for these adorable cookies. On the Today show this morning Martha demonstrated how to make the design on the cookies. This is so easy! I am no MS, and yes I can bake, but I love easy, so if time is a factor for you, these can be made even faster by buying the Pillsbury Cookie Dough and slice the dough. or the ready to bake dough. For the icing, buy the canned frosting and the gel tube icing, and this can be done in less time. Either way they look so pretty. I will be making these tomorrow to take with us on our camping trip!
- Yield Makes about 7 dozen 1 3/4-inch cookies, 5 dozen 2 1/4-inch cookies, 30 2 3/4-inch cookies, or 13 3 1/2-inch cookies
FOR THE COOKIES
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- Coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
FOR DECORATING THE COOKIES
- Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, re rolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
- Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
- Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then "flood" with more white icing to cover.
- Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
- Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.
To apply the icing and make the spectacular bursts, you'll need three plastic squeeze bottles (nycake.com) or three pastry bags -- one for each color. Snip the tip of one squeeze bottle to form a small hole (for the white) and the tips of the remaining two to form even smaller holes (for the red and blue). If using pastry bags, fit one with a small round tip (we used Ateco #2) and the remaining two with very small tips (such as Ateco #0).
- Yield Makes about 4 2/3 cups (enough for 7 dozen 1 3/4-inch cookies, 5 dozen 2 1/4-inch cookies, 30 2 3/4-inch cookies, or 13 3 1/2-inch cookies)
- Whisk water and meringue powder with a mixer on medium speed until soft peaks form, about 3 minutes. Add sugar, and beat until icing holds a ribbon like trail on the surface for 5 seconds when beater
is raised. (Icing should be the consistency of glue.)
- Transfer two-thirds of the white icing to the squeeze bottle with the larger hole or to the pastry bag fitted with the larger tip.
- Divide remaining icing in half, and tint one half using red food coloring and the other half using the 2 blue food colorings until desired colors are achieved.
- Transfer red and blue icings to the remaining 2 squeeze bottles or the pastry bags fitted with the smaller tips.