As an immigrant, I never miss a chance to celebrate American Holidays. Today’s cookie project celebrates the beautiful American Flag with a fun and foolproof icebox technique. Here is how to make them:

American Flag Icebox Cookies
 

makes 60 cookies
Ingredients
  • For each color of dough (make 3 batches):
  • 2 sticks of butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • food coloring (red and blue)
  • 3 cups flour

Instructions
  1. In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Add red food coloring and mix again. Add all the flour and mix on low speed until the dough comes together. Roll out your dough between 2 pieces of plastic wrap down to ⅛” thickness and refrigerate.
  2. Repeat for 2 more batches of dough. One blue and one plain.
  3. Unwrap your dough, cut and layer to shape the American flag. Trim excess dough to even out all 4 sides. Wrap in plastic and refrigerate.
  4. When ready to bake, preheat your oven to 350°F. Slice your cookies and bake for 7 minutes, rotating your baking sheet halfway.

In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Add red food coloring and mix again. Add all the flour and mix on low speed until the dough comes together. Roll out your dough between 2 pieces of plastic wrap down to 1/8″ thickness and refrigerate. Repeat for 2 more batches of dough. One blue and one plain.

Getting the proportions right is key for this cookie so I am using a rectangular piece of paper as my template. Here are official flag proportions:

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To build this cookie, we will cut strips of dough and layer them to recreate the flags’ stripes and the blue corner. Let’s count them. We will need: 3 wide red strips, 3 white wide strips, 4 narrow red strips, 3 narrow white strips and 7 narrow blue strips. Just note that narrow blue strips are about 40% of the total width of the flag. Red and white narrow strips are about 60% of the width of the flag. To cut strips of dough, I using a strip of paper as my template. I made 3 paper strips: 100% width, 60% and 40%.

Now that the math part is over, it’s like a giant game of lego. Place your 100% paper template over your red dough and cut around it:

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Repeat to get 3 wide strips of dough. Now, using the same paper template, cut 3 strips of white dough.

Then take your 60% paper template. Cut 4 red strips and 3 white strips.

Finally, take your 40% paper template and cut 7 blue strips.

Wrap your strips as you go to prevent them from drying. Here is what you should have:

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Now comes the fun part. To assemble, start by layering red and plain dough strips. 3 red and 3 plain:

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That’s the bottom of the flag. To build the top portion, add the blue strips to the left and the rest of your red and plain strips right next to it:

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My flag was a little uneven on top, so I wrapped the whole thing in plastic and gently roll it over to even it out:

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Using a sharp knife and your paper template, trim out the excess dough. I tried a carving knife but a regular large knife worked better:

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Watch the flag reveal itself as you trim the sides:

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And now for the best part:

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Wrap up your cookie log and refrigerate until you are ready to bake. This would even make a great present.

When ready to bake, preheat your oven to 350°F. Slice your cookies (about 1/8″ thick), place on a baking sheet:

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Bake for 7 minutes, rotating your baking sheet halfway.

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Happy Independence Day!!!