Red White and Blue Flag Shortbread Cookies

SugaryWinzy Red White and Blue Flag Cookies

I baked these Red White and Blue Flag Cookies using my favorite shortbread recipe with minor variations from the earlier shortbread versions, Heart Shortbread Cookies, Shamrock Shortbread Cookies and Spring Shortbread Cookies.  I’m somewhat enamored with shortbread as it’s a really delicious, yet simple type of cookie.  This recipe uses five basic ingredients: flour, sugar, powdered sugar, butter and salt.  So basic, and yet it yields pure heaven.  This recipe holds up very well with slight adjustments, if needed, to any of the ingredients.

 

 

SugaryWinzy Red White and Blue Flag Cookies

This type of flag cookie isn’t limited to red, white and blue.  You can apply more or less the same technique to any flag, provided the design is not too intricate.

 

 

SugaryWinzy Red White and Blue Flag Cookies

Divide the dough into thirds, allotting a little more to the portion that that will be tinted red.   Tint one portion of the dough with red food color, another portion with blue food color and leave the last portion uncolored.  Photos on making shortbread dough are posted in my earlier post, Shamrock Shortbread Cookies.

  1. Divide the red dough into three and, on sheets of wax paper, roll them out with a rolling pin into squares measuring approximately 6” x 6.5”.  Then divide the white dough in half and roll out each half into the same size squares as the red dough.  You can use any measurement you prefer, it just depends on the size of flag you want to achieve.
  2. Stacking the layers. Flip one layer of white dough over one layer of red dough and set aside.  This will be the bottom of the flag.   Stack three layers of red and white dough, alternating starting with the red, one white layer in between and ending with a red layer.  Slice off 1/3 of the width of this stacked layer of three, about 2” if your layers are 6” in width.  Transfer the sliced red/white/red layers and place them on top of the bottom two layers, making sure to align the red/white/red layers to the right.  Make a log out of the blue dough with a length equal to the red and white layers, and the width and height should equal the gap next to red/white/red layers.  To get straight right angles out of the blue dough, run a ruler or something with a straight edge along each side of the blue dough.
  3. Fit the now angular blue dough into the space on top, on the left side.  Wrap the assembled cookie dough tightly in plastic wrap and freeze for about 30 minutes.  Freezing the dough makes it firm enough so that when sliced, you get clean, sharp edges.

Slice the dough with a sharp knife, each piece measuring slightly more than ¼” thick, and bake the cookies on a cookie sheet lined with parchment paper in a 300 F oven for about 20 – 25 minutes.

 

 

SugaryWinzy Red White and Blue Flag Cookies

The first and last slices are usually not very straight and everything else in between will be fine.  I had this idea of cutting out stars with a cookie cutter using the first slice and two others as practice.  As it turned out, it was taking more time than expected, so I quickly nixed the plan and just made the rest of the cookies without the stars.  The three cookies with the stars came out looking more like battle worn flags, so I’m not sure it was worth the effort adding the stars, or maybe I was just in a hurry to get things done that I wasn’t careful enough—whatever.  They all turned out delicious anyway.  You might notice the battle worn flags right there in the distance.

 

 

SugaryWinzy Red White and Blue Flag Cookies

I wanted to use up as much of the dough as I could so, using what I had left, I made a smaller version.  I didn’t even bother using a rolling pin for these smaller cookies.  I just divided the dough into balls and flattened them with the palm of my hand.  Then I sliced and stacked the dough using the same procedure outlined above.  Pictures 4 and 5 show the first slice I was referring to earlier.  The surface won’t be very straight and level, but the slices after that will be fine.

 

 

SugaryWinzy Red White and Blue Flag Cookies

And then I still had a little bit of red dough left so I used it to make little heart cookies.  I find it very easy to transfer the cutouts onto the cookie sheet if I slide a flat metal spatula underneath.  The excess dough will easily separate from the cutout.

 

 

SugaryWinzy Red White and Blue Flag Cookies

Yet another good thing about shortbread cookies, aside from the fact that they are so delicious, is that they will expand only ever so slightly, if at all, when baked.  So I have more control over the shape and size of the cookie.

 

 

SugaryWinzy Red White and Blue Flag Cookies

These flag shortbread cookies would also be an option to liven up any Memorial Day or 4th of July celebration.

 

 

SugaryWinzy Red White and Blue Flag Cookies

Flags are such colorful designs that patterning cookies after them makes for very appealing images.  Some might be a little too intricate to replicate completely, but any flag would make interesting cookies.

 

 

SugaryWinzy Red White and Blue Flag Cookies

Shortbread is actually Scottish in origin.  Thank you, Scotland, for a wonderful idea.

SugaryWinzy Red White and Blue Flag Cookies

SugaryWinzy Red White and Blue Flag Cookies

As for tints, I sometimes use food color from Whole Foods and the colors are okay for certain things like frostings.  But since I wanted to get as close as possible to the primary tones, I used Americolor this time.

 

 

SugaryWinzy Red White and Blue Flag Cookies

SugaryWinzy Red White and Blue Flag Cookies

SugaryWinzy Red White and Blue Flag Cookies

SugaryWinzy Red White and Blue Flag Cookies

I love these nostalgic, thick and heavy diner plates.  They date back to around the 40’s and were actually used in a diner.  I’m the only one in the family who loves diners.  I would like to go more often, but my husband is more of a health nut than I am so we always end up dining elsewhere.

 

 

SugaryWinzy Red White and Blue Flag Cookies

SugaryWinzy Red White and Blue Flag Cookies

In film noir movies, a man enters a diner and orders a cup of joe, which would be a cup of coffee.  He looks stricken, as they always do in film noir, as he ponders some deep sorrow, usually a lost love.  I was reminded of those old movies when I decided to use in some of these photos an original old menu from Joe DiMaggio’s Grotto from the 1940’s, I think.  A cup of joe just seemed to go with Joe DiMaggio.  Today, almost no one actually uses the phrase cup of joe.  Nowadays, it would be more like cappuccino or latte, or something like that, not really sure since I’m not a coffee drinker myself.

 

 

  SugaryWinzy Red White and Blue Flag Cookies

And back then, the standard fare would have been pretty straightforward.  Today, just make that a Mediterranean sandwich with portobello, olive tapenade on ciabatta bread with organic spinach and could you please throw in some alfalfa sprouts with that?

 

 

  SugaryWinzy Red White and Blue Flag Cookies

 

 

SugaryWinzy Red White and Blue Flag Cookies

Actually, I don’t think people back then would have had shortbread in diners.  It would have been more like a slice of apple pie or a donut with a cup of joe.

 

 

SugaryWinzy Red White and Blue Flag Cookies

Remember veterans on Memorial Day.  Or better still, reach out to one and show your appreciation.

 

 

SugaryWinzy Red White and Blue Flag Cookies

And if you plan to bake some flag cookies, whatever type of flag that may be, have fun!

SugaryWinzy Heart

Happy baking!

 

Red White and Blue Flag Shortbread Cookies
 
Author:
Prep time:
Bake time:
Total time:

 
These flag cookies are perfect treats for Memorial Day or 4th of July.
Ingredients
  • 2 cups unsalted butter at room temperature
  • ½ cup granulated sugar
  • 1 ¼ cups powdered sugar
  • ½ teaspoon salt
  • 5 ¼ cups all-purpose flour
  • Few drops of red and blue food color
Preparation
  1. Preheat oven to 300F and line a cookie sheet with parchment paper.
  2. Using a flat beater of a stand mixer, cream butter until light and smooth.
  3. Gradually add granulated sugar and mix until well blended and fluffy.
  4. Gradually add powdered sugar and salt and beat until fully combined.
  5. Gradually add the flour and beat well until dough leaves the sides of the bowl and clings to the beater.
  6. Remove about a little less than ⅔ of dough from the mixing bowl. To the dough remaining in the bowl, add a few drops of red food color and beat well until evenly colored. Remove the dough from bowl and set aside. Wash bowl.
  7. Divide the ⅔ untinted dough in half. Leave ½ untinted and set aside. Place the other half in the mixing bowl and tint with blue food color. Beat well until evenly colored.
  8. Divide the red dough into three and, on sheets of wax paper, roll them out with a rolling pin into squares measuring approximately 6” x 6.5”, or to desired flag measurements.
  9. Divide the white dough in half and roll out each half into the same size squares as the red dough.
  10. Flip one layer of white dough over one layer of red dough and set aside.
  11. Stack three layers of red and white dough, alternating starting with the red, one white layer in between and ending with a red layer.
  12. Slice off ⅓ of the width of this stacked layer of three, about 2” if your layers are 6” in width.
  13. Transfer the sliced red/white/red layers and place them on top of the bottom two layers, making sure to align the red/white/red layers to the right.
  14. Make a log out of the blue dough with a length equal to the red and white layers, and the width and height should equal the gap next to red/white/red layers. To get straight right angles out of the blue dough, run a ruler or something with a straight edge along each side of the blue dough.
  15. Fit the now angular blue dough into the space on top, on the left side. Wrap the assembled cookie dough tightly in plastic wrap and freeze for about 30 minutes.
  16. Slice the dough with a sharp knife, each piece measuring slightly more than ¼” thick, and bake the cookies on a cookie sheet lined with parchment paper in a 300 F oven for about 20 – 25 minutes.
  17. Remove from oven and cool thoroughly on cooling rack.

 

SugaryWinzy Red White and Blue Flag Cookies

Red White and Blue Flag Shortbread Cookies

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