June's Apron Winner...4th of July Cookies & July's Give-Away Apron

My mother had a saying in her kitchen..."The faster I go, the behinder I get!"  That's just how I'm feeling since making the cross-country move almost two years ago.  I've been discombobulated with moving twice (make that three times because we had to live in the basement for 10 days while our floors were being installed), signing to do my 3-D flowers with a new company, trying to get my gardens put in, and just the everyday chores of running a household.  Whew, that made me tired just listing them:-D  A little behind, but the winner of June's cheery apron is Vee!  Yes, you eligible to win multiple times and I will get this mailed to you soon.

Now, today's post is a tribute to our wonderful country--Happy Birthday, America! you don't look a day over 239 years!!

Growing up in Maryland, I have visited Fort McHenry on several occasions and each time, I get chills thinking about Francis Scott Key writing the poem "The Defense of Fort McHenry" in 1814 describing the battle of the War of 1812, that would go on to be our National Anthem. Our flag stood steadfast during the bombing and can only imagine the depth of emotion that went into his writing. This poem was first recognized by the United States Navy in 1889, and by Woodrow Wilson in 1916, but wasn't made our National Anthem until a resolution of Congress in 1931 and signed by President Herbert Hoover. 

...O say does that star-spangled banner yet wave,
O'er the land of the free and the home of the brave?

The red, white, and blue "banner" of our country, sewn by Betsy Ross in 1776, at the request of George Washington, was not recognized until 1777 by the 2nd Continental Congress as our National Flag.  The cookies I made has a red and white stripe (a small representation of the 13 colonies) and the star for the states that have grown to 50.  A fun project, but for me, growing up in a military family, means so much more with the pride I feel for being born and raised in this country.  Hope you all have a memorable 4th of July.

4th of July Cookies

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups granulated sugar

1 large egg

1 tsp. vanilla extract

1 1/2 tsp. baking powder

1/2 tsp. salt

2 1/2 cups KAF All-purpose Flour

Paste colors in Red & Royal Blue

Equipment--a small star cookie cutter

Make up the dough.  In a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly, scraping down the sides with a rubber spatula as needed.  While the mixer is running on low, add the egg and vanilla.  Scrape the sides once more.  Add the dry ingredients together and mix until the dough comes together.

Form the dough into a large ball and divide in half.

With one half, roll to a 12" x 2 1/2" tube.

Wrap this tube with plastic wrap and place in the refrigerator.  Divide the second ball into two-thirds for red and one-third for blue.  Using "surgical gloves" work about 1/2 tsp. of red paste color into the larger ball.

Place the ball onto parchment paper and form a rectangle with your hands.

Place another sheet of parchment over this dough and roll it to a rectangle, approx. 12" long x 6" wide.  Take the vanilla tube out of the refrigerator and place in the center, then, roll the red dough around it and seal.

Wrap in the parchment, then, wrap in plastic wrap and refrigerate.

 

Finally, using a new pair of gloves, work about 1/3-1/2 tsp. of blue paste color into it.

Flatten this ball slightly and wrap in plastic wrap.  Refrigerate all the components 2-3 hours or even overnight.

Preheat oven to 350F-degrees.  Line two baking sheets with parchment paper.  Roll the blue dough out, between parchment paper (don't add extra flour or your cookies will be "tough.")

Use a serrated knife to slice the red/white dough, approximately 1/4" thick.  Use the small cookie cutter to cut a star in the center of the white dough, then, cut a star from the blue dough and insert into the opening.

Repeat with all the slices.

Bake cookies for 8-10 minutes in the preheated oven.  Remove from oven and let rest for a few minutes before transferring them to a rack to cool completely.  Repeat with remaining dough--this recipe made 2 1/2 dozen.  With the leftover white dough stars, you can be creative and place 3 together and sprinkle with colored sugared or re-roll the dough into a tube and roll in sugar, refrigerate an hour and slice and bake.  Your choice...because in America, you have that right.  Enjoy!

Finally, this month's apron proudly displays the colors of Red-White & Blue and you could be the lucky recipient (and don't have to live in America, I ship internationally too:-D) if you post a comment to any of the posts for July.  Good luck and again Happy 4th of July!