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Flag Cake Recipe Thumbprint Cookies Heat oven to 350 degrees. Use a variety of jam flavors such as strawberry, cherry, or apricot for these little thumbprints. Submitted by Anna Sprunger Butter and flour an 18 x 13 by 1½ inch cake pan. Ingredients for cake 18 tablespoons (2¼ sticks) of unsalted butter at room temperature 3 cups of sugar 6 large eggs at room temperature 1 cup sour cream at room temperature 1½ teaspoons pure vanilla extract 3 cups flour 1/3 cup of cornstarch 1 teaspoon salt 1 teaspoon baking soda Ingredients for icing 1 pound (4 sticks) unsalted butter at room temperature 1 ½ pounds of cream cheese at room temperature 1 pound confectioner’s powdered sugar sifted 1 ½ teaspoons of pure vanilla extract Fruit (to decorate the American flag) 1 pint of blueberries 1 ½ pints of red raspberries You could use pineapple chunks, kiwi, strawberries or other fruits of choice or availability. Cream the butter and sugar in a bowl until light and fluffy. Add the eggs two at a time and mix in at medium speed. Add the sour cream and vanilla. Stir until smooth. Sift the flour, cornstarch, salt, and baking soda together. Add this flour mixture to the butter mixture until it is combined well. Pour into the prepared cake pan. Smooth the top of the cake mix. Bake in the center of the oven for 20–30 minutes until a toothpick comes out clean. Cool to room temperature. Icing: In a bowl combine the butter, cream cheese, sugar, and vanilla. Beat with an electric mixer until smooth. Spread three-fourths of the icing on the top of the cooled cake. Outline the top of the cake with toothpicks to make a flag. Decorate the cake as desired to make the flag of your choice. Various fruits can be used to make the cake to honor your country of choice. Prepared and served by Anna Long Prep: 25 minutes; Chill: 1 hour; Bake: 10–12 minutes per batch Oven: 375 degrees F. Makes about 42 cookies 2 2/3 ½ 1 1½ 1 1/3 eggs cup butter, softened cup sugar teaspoon vanilla cups all-purpose flour cup finely chopped walnuts to ½ cup jam or preserves 1. Separate eggs; place yolks and whites in separate bowls. Cover and chill egg whites until needed. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about one hour or until easy to handle. 2. Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. Shape dough into 1-inch balls. Slightly beat reserved egg whites. Roll balls in egg whites, then in walnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Using your thumb, make an indention in the center of each ball of dough. 3. Bake for 10–12 minutes or until edges are light brown. Transfer to a wire rack and let cool. Just before serving, fill cookie centers with jam of choice. Islander – October 2015 5