Name: Red, White, and Blue Fireworks Cookies
Prep time: 1 h
Total time: 3 h 30 min
Yield: 32 serving(s)
Ingredients: 3 1/4 c. all-purpose flour; 3 tbsp. cornstarch; 1/2 tsp. baking powder; 1/2 tsp. kosher salt; 1 1/2 c. unsalted butter, at room temperature; 1 c. granulated sugar; 1 large egg yolk, room temperature; 1 tsp. vanilla extract; Red gel food coloring; Blue gel food coloring; 1 1/4 c. white candy melts (about 8 oz.); 3 (0.33-ounce) packets red popping candy (such as Pop Rocks)

Step 1In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

Step 2In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla, then mix on low until fully combined, scraping the bottom and sides of the bowl as needed.

Step 3Gradually add the flour mixture to the butter mixture and mix on low speed until fully combined, about 30 seconds.

Step 4Divide the dough into 3 equal portions. Place one portion in the mixing bowl, add 8 to 12 drops red gel food coloring, and mix until fully incorporated and the desired shade is reached. Set aside and clean the bowl. Place the second portion in the mixing bowl, add 8 to 12 drops blue gel food coloring, and mix until fully incorporated and the desired shade is reached. Leave the third portion undyed.

Step 5Place 1 portion of dough on a sheet of parchment paper and press into a rough square. Top with a second sheet of parchment and roll into a 9-inch square (almost 1/4 inch thick). Repeat with the 2 other dough portions. Refrigerate until firm, about 15 minutes.

Step 6Remove the top sheet of parchment from each dough square. Very lightly brush the red dough with water. Carefully flip the piece of undyed dough onto the red dough, aligning the edges and pressing down to adhere. Remove the parchment from the top of the undyed dough. Lightly brush with water. Carefully flip the piece of blue dough onto the undyed dough, aligning the edges and pressing down to adhere. Remove the top piece of parchment.

Step 7Trim the edges of the stack to form an even square. Starting from one side, tightly roll the dough into a log, peeling away the bottom piece of parchment as you roll (if the dough is too stiff, let it sit at room temperature for 5 minutes to soften). Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Step 8Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

Step 9Unwrap the dough and trim the ends with a sharp knife. Slice 16 (1/4-inch-thick) rounds off the log and place them 1 1/2 inches apart on the prepared baking sheets. Rewrap and refrigerate the remaining cookie dough until ready to slice and bake.

Step 10Bake until set and the bottoms are golden, 15 to 17 minutes. Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

Step 11To decorate, melt the white candy melts in a microwave-safe bowl in the microwave in 20-second intervals, stirring between each, until melted and smooth.

Step 12Dip each cookie one-quarter of the way into the candy melts, letting any excess drip off. Immediately sprinkle with some red popping candy. Let set completely.

Ingredients

Directions

Cookies