 |  |  |
 |  |  |  |  some of the other cookies in my Valentine assortment |
I made these to include in Valentine's Day cookie assortments that I sell (since I can slice & bake them fresh to order), but you could use any flavor/color jello powder to fit the holiday. I thought they looked like a Spring brick path (going through a garden on my plates).
CHERRY BRICK ROAD Icebox COOKIES
1 cup (2 sticks) unsalted butter, softened………….1 egg
1-1/4 cups granulated sugar…………………………..1/2 tsp. almond extract
2-1/2 cups flour…………………………………………..2 TB cornstarch
1 tsp vanilla……………………………………………….1/4 tsp. cream of tartar
1 tsp. baking powder…………………………………… 1/2 tsp. salt
2 TB cherry jello powder………………………………..1-2 drops red food color
Optional: Sparkling Sugar to sprinkle on top before baking
***
Cream butter and sugar in bowl of stand mixer until light & creamy (about 2 minutes ~ you’ll see change in texture).
Add egg, vanilla and almond extracts. Beat until incorporated. Next gradually add baking powder, cream of tartar, salt & cornstarch ~ mix until incorporated. Scrape down sides of bowl and paddle.
Gradually add the flour on low ~ until combine. Scrape dough out of the bowl and divide in half. Take 1 half out and set aside. Add the cherry jello powder to the half that’s still in the mixer bowl with the food color. Beat until well mixed.
Roll both doughs into 2 logs (about 8” long). Wrap in plastic wrap and put in the refrigerator to chill for about 2 hours, or until firm. When the dough is chilled, slice each log into 9 equal strips. (First slice it into 3 lengthwise strips, then each long strip into 3 equal length shorter strips.).
To form the checkerboard pattern ~ lay 3 strips of dough in alternating flavors onto your work surface. Top the 3 strips with 3 opposite-color alternating flavors. Repeat this one more time until you have a square with 9 strips.. Repeat with the remaining dough.
Squish the logs together with your hands (keeping it as square as possible). Then wrap each checkerboard rectangle of dough in plastic wrap and put back into the refrigerator.
(If you want to refrigerate or freeze them for a longer time at this point, put the logs into freezer zip-lock baggies)
When ready, preheat oven to 375°F ~ line baking sheets with parchment paper.
Slice as many cookies (about 1/4" thick) as you want to bake at a time. Put the sliced cookies on the baking sheet(s) about 2” apart. If you want, sprinkle some Sparkling Sugar over them before baking
CHERRY BRICK ROAD Icebox COOKIES
1 cup (2 sticks) unsalted butter, softened………….1 egg
1-1/4 cups granulated sugar…………………………..1/2 tsp. almond extract
2-1/2 cups flour…………………………………………..2 TB cornstarch
1 tsp vanilla……………………………………………….1/4 tsp. cream of tartar
1 tsp. baking powder…………………………………… 1/2 tsp. salt
2 TB cherry jello powder………………………………..1-2 drops red food color
Optional: Sparkling Sugar to sprinkle on top before baking
***
Cream butter and sugar in bowl of stand mixer until light & creamy (about 2 minutes ~ you’ll see change in texture).
Add egg, vanilla and almond extracts. Beat until incorporated. Next gradually add baking powder, cream of tartar, salt & cornstarch ~ mix until incorporated. Scrape down sides of bowl and paddle.
Gradually add the flour on low ~ until combine. Scrape dough out of the bowl and divide in half. Take 1 half out and set aside. Add the cherry jello powder to the half that’s still in the mixer bowl with the food color. Beat until well mixed.
Roll both doughs into 2 logs (about 8” long). Wrap in plastic wrap and put in the refrigerator to chill for about 2 hours, or until firm. When the dough is chilled, slice each log into 9 equal strips. (First slice it into 3 lengthwise strips, then each long strip into 3 equal length shorter strips.).
To form the checkerboard pattern ~ lay 3 strips of dough in alternating flavors onto your work surface. Top the 3 strips with 3 opposite-color alternating flavors. Repeat this one more time until you have a square with 9 strips.. Repeat with the remaining dough.
Squish the logs together with your hands (keeping it as square as possible). Then wrap each checkerboard rectangle of dough in plastic wrap and put back into the refrigerator.
(If you want to refrigerate or freeze them for a longer time at this point, put the logs into freezer zip-lock baggies)
When ready, preheat oven to 375°F ~ line baking sheets with parchment paper.
Slice as many cookies (about 1/4" thick) as you want to bake at a time. Put the sliced cookies on the baking sheet(s) about 2” apart. If you want, sprinkle some Sparkling Sugar over them before baking
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