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8 oz cream cheese, softened

1 cup (120g) powdered sugar

1 tsp vanilla extract

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Dough

1 cup butter, room temperature

1 ¼ cups (250g) granulated sugar

1 large egg

1 large egg yolk

1 TB vanilla extract

2 ½ cups (300g) all-purpose flour

½ tsp baking powder

¼ tsp baking soda

½ tsp fine salt

¼ tsp LorAnn cherry flavoring

Chefmaster Tulip Red gel food coloring

¼ tsp LorAnn blue raspberry flavoring

Chefmaster Sky Blue gel food coloring

Small amount Chefmaster Royal Blue gel food coloring

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1. Mix the cream cheese, powdered sugar, and vanilla until smooth.

2. Pipe approximately 24 (or 48 for smaller cookies) portions onto a parchment-lined tray. Freeze until completely solid.

3. Cream the butter and sugar until light and fluffy.

4. Add the egg, egg yolk, and vanilla extract and mix until smooth.

5. Whisk together the flour, baking powder, baking soda, and salt. Add to the dough and mix just until combined.

6. Divide the dough evenly in half.

7. Mix the cherry flavoring and Tulip Red coloring into one half until a bright red color is achieved.

8. Mix the blue raspberry flavoring, Sky Blue coloring, and a small amount of Royal Blue coloring into the second half until a medium patriotic blue color is achieved.

9. Using a ½ oz scoop (or divide the dough into 48 portions), portion the red dough and blue dough separately.

10. Flatten one red portion and one blue portion into small discs.

11. Place a frozen cream cheese filling in the center of one disc. Top with the second disc and seal the edges completely around the filling.

12. Gently roll the dough into a ball while keeping the red and blue sides visually separated. Clean hands between so as not to blend the colors.

13. Place onto a parchment-lined tray and be sure to define the seam between the red and blue halves so the split remains visible after baking.

14. Freeze the assembled cookies until completely solid.

15. Bake directly from frozen at 350°F for 15 minutes.

16. The edges should be set while the centers remain soft.

17. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.