Creamy Coconut Cookie Flag
Ingredients
Cookies
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1 cup (2 sticks) unsalted butter, softened
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1 1/2 cups granulated sugar
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1 egg
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1/4 teaspoon Toasted Coconut Treatology Flavor Concentrate
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8 drops Creamy Vanilla Custard Treatology Flavor Concentrate
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3 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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Icing
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3/4 cup + 3 teaspoons water
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12 cups (about 3 pounds) confectioner’s sugar, sifted
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6 tablespoons Color Flow Mix
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Color Right Performance Color System (see colors tinted below)
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Icing Colors
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Red (formula 32): 1 1/2 cups icing + 62 R + 8 O
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Deep Blue (formula 647): 1/2 cup icing + 27 B + 5 P + 6 R
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White: Reserve 2 cups icing
Preparation
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In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and flavors. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
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On floured surface with rolling pin, roll each ball into a circle approximately 12 inches in diameter by 1/8 inch thick. Cut cookies with star nesting metal cookie cutter. Dip cutter in flour before each use.
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Bake cookies on ungreased cookie sheet 8–11 minutes or until cookies are lightly browned.
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Prepare Color Flow icing. Tint icing following color formulas above. Use tip 3, a parchment bag and full-strength icing to outline cookies: 32 in red, 21 in white and 16 in blue. Let cookies dry 1–2 hours.
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Thin 1 cup red, 1/4 cup blue and 1 cup white icing. Use thinned icing and disposable decorating bag to fill in cookies. Fill in 8 of blue outlined cookies with white icing and remaining cookies with matching outline color. Let dry 8–12 hours.
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To serve, arrange cookies on tray in stars and stripes design.
Serves
About 3 dozen 3-inch cookies
Notes, Tips & Suggestions
Make and decorate cookies 1 day in advance to allow for drying time. Heat oven to 350°F.
SOURCE:
Wilton
