Stars And Stripes Piñata Cookies Recipes

STARS-AND-STRIPES CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray; line with parchment, then spray the parchment. In a medium bowl, whisk the flour with the cocoa powder and baking powder. Set aside.
• Beat the egg whites with a mixer on high speed until foamy. Beat in the cream of tartar and salt, then slowly beat in 1/2 cup granulated sugar. Increase the speed to high; beat until stiff shiny peaks form, 2 to 3 minutes. Transfer the meringue to a separate bowl.
• In the same mixer bowl (leave it dirty!), combine the egg yolks, vanilla and the remaining 1/2 cup granulated sugar. Beat on high speed until light and doubled in volume, about 2 minutes. Beat in the water and canola oil.
• Sift the flour mixture into the egg yolk mixture, then stir with a rubber spatula until just combined.
• Add the food coloring to the batter and beat on high speed until smooth and bright red, about 1 minute.
• Stir a dollop of the meringue into the batter using a rubber spatula. Add the remaining meringue and gently fold into the batter until no white streaks remain.
• Transfer the batter to the prepared baking sheet; spread evenly with an offset spatula. Tap the bottom of the pan firmly against the counter to remove any air bubbles.
• Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Immediately loosen the edges with a paring knife.
• Dust the cake with confectioners' sugar, working quickly while the cake is still warm.
• Lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet on top of the towel.
• Invert the cake onto the towel. Remove the pan and peel off the parchment.
• Starting at a short end, roll up the cake and towel together into a log. Keep the cake rolled up until it has cooled completely.
• Unroll the cake (it's OK if the end is still curled up). Cut the cake into 3 long strips, each about 4 inches wide. Use a ruler to make sure they're even.
• Spread an even layer of frosting on each strip of cake (use a little less than one-third of the frosting). Make sure to get frosting under the curled end.
• Make the frosting: In a clean mixer bowl, beat the cream cheese and confectioners' sugar on medium-high speed until smooth, about 2 minutes. With the mixer on low speed, add the vanilla and heavy cream. Slowly increase the speed to high and beat until smooth.
• Roll up one of the strips into a tight spiral.
• Move the spiral over to the next strip so that the ends meet and roll up into a fatter spiral. Continue with the third strip to make a large spiral.
• Turn the cake flat-side down and place on a cardboard round or platter. Gently squeeze the spiral together to make sure it's compact.
• Cover the cake completely with a thin layer of frosting, using the frosting to cover the seam of the spiral. Refrigerate 30 minutes.
• Return the cake (without the cardboard round) to your workspace and cover completely with the remaining frosting using an offset spatula.
• Place a star-shaped cookie cutter on top of the cake. Sprinkle some blue sanding sugar inside the cutter (use a small brush to help distribute the sugar), then carefully lift the cutter. Repeat to make more stars in different sizes. Refrigerate until ready to serve.
• When you slice into the spiral, you see vertical stripes!

STARS-AND-STRIPES GELATIN

Steps:

• We used a 9-inch-square, 2 1/4-inch-deep pan for this recipe. If your pan is not as deep, cut out smaller stars and make one less stripe.
• Make the blue stars: Lightly coat a 9-by-13-inch pan with cooking spray. Stir the blue gelatin, unflavored gelatin and 4 cups boiling water in a large bowl until dissolved. Pour into the pan. Refrigerate until firm, at least 3 hours.
• Loosen the edges of the blue gelatin with a knife and turn out onto a cutting board. Cut out about 36 stars using a 2-inch star cutter. Refrigerate the stars until needed. Lightly coat a 9-inch-square, 2 1/4-inch-deep pan with cooking spray.
• Make the first red layer: Sprinkle 1 packet unflavored gelatin over 1/4 cup cold water in a bowl; let stand 1 minute. Add 1 cup boiling water and 1 box red gelatin. Stir to dissolve, pour into the square pan and refrigerate until just set, 15 minutes.
• Meanwhile, make the white gelatin: Sprinkle the unflavored gelatin over 1/2 cup cold water in a bowl; let stand 1 minute. Combine the condensed milk and 1 cup boiling water in another bowl; stir in the gelatin. Stir in the remaining 1/2 cup boiling water. Let cool 15 minutes.
• Remove the pan of red gelatin from the refrigerator. It should be just set but not completely firm so the layers will stick to each other. Pour 1 cup of the white gelatin onto the red layer. (Keep the remaining white gelatin at room temperature.)
• Immediately arrange the blue stars in the liquid white gelatin in 3 evenly spaced rows, pressing the stars against each other and leaving a 1-inch gap between the rows. Carefully transfer to the refrigerator and chill until the white layer is just set, about 15 minutes.
• Meanwhile, make another red layer (repeat Step 3). Let the red gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon into the pan (this prevents damage to the layer below). Refrigerate until just set, 15 minutes.
• Add another white layer: Stir the remaining white gelatin until smooth. Gently pour 1 cup of the white gelatin over the back of a spoon onto the red layer; refrigerate until just set, about 15 minutes.
• Meanwhile, make the third red layer (repeat Step 3). Let the gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon onto the white layer. Refrigerate until just set, 15 minutes.
• Add the last white layer: Stir the remaining white gelatin until smooth. Pour over a spoon onto the red layer; chill until just set, 15 minutes. Make the final red layer (repeat Step 3); let cool, stirring occasionally, 15 minutes, then pour over a spoon onto the white layer. Chill until completely set.
• Loosen the edges of the gelatin with a knife and turn out onto a parchment-lined baking sheet; invert right-side up onto a cutting board. Trim the two opposite sides so the stars are visible.
• Slice between each row of stars to create 3 rectangles (use the stars to gauge where to cut). Cut each rectangle into pieces.

PINEAPPLE STAR COOKIES

Steps:

• In a large bowl, cream the butter and cream cheese until light and fluffy, 5-7 minutes. Add the flour and mix well. Cover and refrigerate until easy to handle, about 2 hours. , Meanwhile, in a saucepan, combine sugar and flour; add pineapple and stir until blended. Cook over low heat until mixture comes to a boil and is thickened. Cover and refrigerate. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut into 3-in. squares. Place 1 in. apart on ungreased baking sheets. , To form star, make a 1-1/4-in. cut from each corner toward center (do not cut through center). Place 1/2 teaspoon of pineapple filling in the center of each. Fold every other point toward the center, overlapping pieces; press lightly to seal. , Bake at 375° until set, 8-10 minutes. Remove to wire racks to cool. , For frosting, combine the confectioners' sugar, butter, milk and vanilla in a bowl until smooth. Drizzle over cookies; sprinkle with walnuts.