Words and Photos by: Katie Fieldhouse
I love all the festive foods that come with the 4th of July. It's the perfect excuse to make everything red, white, and blue and embrace stars and stripes.
I was initially drawn to this recipe by the elaborately decorated cookies, which I tried to mimic. I also had never heard of a red velvet cookie, but I thought its color would just amplify the 4th of July-ness of it all. This cookie was not overly sweet, which was perfect because I packed that icing on!
Red Velvet Roll-Out Cookies
Recipe makes approximately 28 3-inch cookies
2 3/4 cups plus 1 tablespoon flour
1/4 cup cocoa powder
2 sticks (16 tablespoons) butter
1 cup sugar
2 scant teaspoons kosher salt
1 teaspoon vanilla extract
1 teaspoon chocolate extract (optional)
1 teaspoon “butter” flavoring (optional)
1 teaspoon red gel food coloring
Whisk flour and cocoa together.
Place butter in the bowl of a stand mixer and beat for 3 full minutes; add the sugar and scrape the bowl, then beat for 3 more minutes.
Scrape the bowl, add the egg, salt, and extracts, and beat for 3 more minutes.
Scrape the bowl once more, then add in the flour and cocoa powder.
Stir on low speed until the dough comes together.
Form into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes and up to a day.
Once chilled, remove the dough from the fridge and place on a well floured surface.
Roll out to 1/4 inch thickness and cut out shapes as desired; re-roll scraps.
Place on parchment lined sheets and freeze for at least 15 minutes and up to 8 hours.
Preheat oven to 350 degrees F.
Bake cookies for 10-11 minutes, until fragrant and the centers are just set.
Allow to cool completely before frosting with royal icing.
Recipe adapted from: La Peche Fraiche Blog (http://lapechefraiche.com/stars-stripes/)