Red, White, and Blueberry Cookie Tarts

5 from 1 vote

Red, White, and Blueberry Cookie Tarts

These Red, White, and Blueberry Cookie Tarts are a festive and delicious treat, perfect for patriotic celebrations. They feature a soft and buttery sugar cookie base topped with a creamy almond-flavored frosting, adorned with fresh strawberries and blueberries. Easy to make and visually stunning, these tarts are sure to impress your guests and delight your taste buds.

Course Cookies, Dessert

Cuisine American

Keyword 4th of july, cookie tart, fruit pizza

Prep Time 30

Cook Time 10

Cooling Time 30

Total Time 1 10

Servings servings

Calories 292kcal

Author Laura

Equipment

Ingredients

Cookie:

2 cups butter
2 cups sugar
2 eggs
2 tsp vanilla extract
1 Tbsp baking powder
1 tsp salt
6 cups flour

Frosting:

2 cups powdered sugar
¼ tsp salt
1 tsp almond extract
8 oz pkg light cream cheese softened
1 ¾ cups whipping cream
fresh strawberries sliced
fresh blueberries

Instructions

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. This makes 3 dozen cookies depending on the size of your cookie cutter.

Notes

I was able to make 34 (3-inch) round cookies with this recipe.

Nutrition