Today and tomorrow I have some recipes that are a fun way to end your 4th of July BBQ. Today’s recipe is a red white and blueberry cookie tarts that begins with a simple sugar cookie. The dough is easy to work with and cut out into shapes. I used a large round cookie cutter and a large scalloped biscuit cutter. The cookies itself is not a soft cookie, it is nice and crisp. It is definitely more like a pie crust. This helps give you a sturdy base to pile of the frosting and fruit. My oldest son, who isn’t a huge fan of crisp cookies, loved these. He even ate some of them plain and said they were delish.
Next is a nice white frosting made using some cream cheese and whipping cream along with a little almond extract. I loved the extra pop of flavor the almond extract gave the frosting, but if you aren’t a fan of almond extract just substitute good old vanilla or even lemon juice.
Last is the red and blue part of our these patriotic looking cookie tarts. I used strawberries and blueberries. You can have the tarts made for your guest or as part of the fun at your party, have them each assemble their own cookie tarts. We had fun decorating the tarts with the fruit. My oldest came up with the flag version. These red white and blueberry cookie tarts are the perfect ending to your 4th of July menu -sweet but also light and refreshing.Print
- 2 cups butter
- 2 cups sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 Tbsp. baking powder
- 1 teaspoon salt
- 6 cups flour
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 8 oz pkg light cream cheese, softened
- 1 3/4 cups whipping cream
- fresh strawberries, sliced
- fresh blueberries
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar with a mixer.
- Add eggs and vanilla and blend well.
- Then add the baking powder, salt, and flour. Mix until a cookie dough forms.
- Roll out to 1/4 to 1/3 inch thickness and cut into desired shapes.There is no need for flour on your counter to work with this dough. I used a 3 inch round cookie cutter and a 3 inch scalloped biscuit cutter to shape the cookies.
- Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes or just until beginning to turn brown around the edges. Don’t over cook.
- Allow cookies to cool.
- For the frosting: In another bowl, whisk together the powdered sugar, salt, almond extract and cream cheese.
- In another bowl, whip the cream until stiff peaks. Ad 1/3 of the whipped cream to the cream cheese mixture and fold together.
- Add the remaining whipped cream to the cream cheese mixture and fold until well blended.
- Use immediately, or cover and chill until ready to use.
- To assemble tarts: frost each cookie with the frosting and then top with the strawberries and blueberries.
I was able to make 34 (3-inch) round cookies with this recipe.
Recipe adapted from Apron Strings.