Icing Colors

Red (formula 32): 1 1/2 cups icing + 62 R + 8 O

Deep Blue (formula 647): 1/2 cup icing + 27 B + 5 P + 6 R

White: Reserve 2 cups icing

Note: Make and decorate cookies 1 day in advance to allow for drying time.

Preheat oven to 350ºF.

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.

On floured surface, 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.

Bake cookies on ungreased cookie sheet 8 to 11 minutes or until cookies are lightly browned.

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 to 2 hours.

Thin 1 cup red, 1/4 cup blue and 1 cup white icing. Use thinned icing and a disposable decorating bag to fill in cookies. Fill in 8 of the blue outlined cookies with white icing and remaining cookies with matching outline color. Let dry 8 to 12 hours.

To serve, arrange cookies on tray in stars and stripes design.