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.
- 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
- 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.
- Stir in powdered sugar and salt.
- Beat in gluten-free flour.
- 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.
- 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″.
- Take about 2/3 of the white dough, do the same, and stack it on top of the red dough rectangle.
- 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.
- 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.
- Wrap the whole thing in parchment paper, squeeze together, and refrigerate for about 30 minutes.
- Preheat oven to 300ºF. Line 2 cookie sheets with parchment paper.
- 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.
- Arrange cookies on baking sheets, spacing them 2″ apart, and bake for 22 minutes.