- 150g (3/4 cup) unsalted butter
- 150g (3/4 cup) white sugar
- 1 large egg
- 1 tbsp rose water or clear vanilla extract
- 1 pinch salt
- 300g (2 cups) AP flour
- gel food color
- 1 egg white, lightly beaten
Celebrate Pride Month with These Rainbow Flag Butter CookiesJune 21, 2019
To commemorate the Stonewall Riots of 1969 (a pivotal event in the queer liberation movement), June has been deemed Pride Month all over the world. It’s a time when people learn about, celebrate, and show their support for the LGBTQIA+ community. Locally, Metro Manila Pride leads the charge with the theme #ResistTogether—a reminder that we are still fighting towards acceptance and equality. Its annual parade, which will be on June 29 this year, brings members and allies alike into one fun, informative, and eye-opening (maybe even life-changing?) gathering.
Chino Cruz of Baker on East helps us kick-start the celebration at home by sharing his recipe on Pride Flag Cookies. The addition of rose water in this butter cookie recipe gives it interesting floral taste notes, giving it enough depth to rise above it’s usual simple form. Making this is easy enough that you can do it yourself, but we suggest rounding up the gang to mix colors and cut up rainbows with. It’s a fun activity to do before next week’s Metro Manila Pride Parade (side note: support the cause)!
Pride Flag Cookies
- Serves: 3-4 people
- Active time: 1 hr
- Total time: 1 hr
- Difficulty: Easy
- In the bowl of a stand mixer, cream butter and sugar on medium high speed until pale and fluffy, around 2 to 3 minutes.
- Scrape down the sides of the bowl.
- Add the egg and flavoring, and then beat on medium speed until homogenous.
- Add salt and flour then mix on low speed until just combined. Feel free to finish by hand with a spatula in order to avoid over-mixing.
- Split the cookie dough into six even portions (if you’re weighing it out, each portion should weigh approximately 110g).
- Color each portion a different color of the rainbow (red, orange, yellow, green, blue, violet). If using gel food color, make sure to color bit by bit in order to avoid adding too much.
- Wrap each portion in plastic wrap and chill for one hour or up to overnight.
- Take cookie dough out of the fridge and let temper at room temperature for five minutes.
- Roll each section out until around 0.5cm thick, 3.5 cm wide and 6 cm long. Make sure to cover each portion in plastic wrap while rolling out the rest of the dough in order to prevent it from drying out.
- To assemble the cookies, brush the top of each layer with a sheer amount of egg white before gently pressing each layer together to form a rainbow, making sure to follow the proper order of colors (red, orange, yellow, green, blue, violet) in order to get the rainbow effect.
- Cover in plastic wrap and chill for an hour or up to overnight.
- Preheat oven to 350 degrees F/ 180 degrees C.
- Trim the edges of the cookie log in order to form a clean rectangle. Feel free to use a ruler in order to keep things consistent.
- Carefully slice the cookie dough into .5 cm thick slices.
- Place sliced cookies on a greased and lined baking sheet and bake in preheated oven for 8 to 10 minutes or until just set when touched with a spatula.
- Let cool before serving.