American Flag Cookies

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It’s a guest recipe!  A friend who has extensive experience with gluten-free baking made these awesome flag cookies for the Fourth of July festivities.

Baking notes:

  • Instead of store-bought gluten-free flour, you can use 1 cup tapioca or potato starch, plus 1 1/2 cups brown rice flour

 

American Flag Cookies

Yield: 20-24 cookies

  • 1 cup butter, melted
  • 1/4 cup white sugar
  • 3/4 cup powdered sugar
  • 1/4 tsp salt
  • 2 1/2 cups gluten-free flour
  • Red and blue food coloring

 

  1. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together butter and white sugar.
  2. Stir in powdered sugar and salt.
  3. Beat in gluten-free flour.
  4. Divide dough into 3 equal parts, and then take a large marble-sized piece of dough from one and put it in another. Color the biggest chunk red and the smallest chunk blue.
  5. Divide the red dough into halves, and then divide one of the halves into quarters. Roll out the half dough into a long rectangle about 2″ x 12″.
  6. Take about 2/3 of the white dough, do the same, and stack it on top of the red dough rectangle.
  7. Take the remaining two blobs of red dough and the blob of white dough and roll them into rectangles about 1″ x 12″ (same length as before, but half the width). Stack them on top of the red-and-white stack with alternating colors, like a flag.
  8. Roll out the blue dough into a snake about 12″ long and then flatten its sides to insert it into the missing gap of the red and white stacks.
  9. Wrap the whole thing in parchment paper, squeeze together, and refrigerate for about 30 minutes.
  10. Preheat oven to 300ºF.  Line 2 cookie sheets with parchment paper.
  11. Take out dough and cut it into even slices between 1/8 and 1/4 inch thick, along the 12″ side of the big sculpture.
  12. Arrange cookies on baking sheets, spacing them 2″ apart, and bake for 22 minutes.
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