Star-spangled cookies

One more patriotic selection from Nestle, this time cookies. I think these might be fun to make with kids, and such a project might be needed if the predicted rain comes to pass on the Fourth of July.

Stars and Stripes Cookies

Preheat oven to 350 degrees.

Roll one 16.5-ounce package refrigerated chocolate chip cookie bar dough to ¼-inch thickness between two pieces of wax paper. Remove top piece of paper. Cut cookie dough into stars with 3-inch star cookie cutter. Transfer cookies to ungreased baking sheets. (If stars are difficult to remove from the wax paper, refrigerate rolled dough for 10 minutes.) Roll remaining dough to ¼-inch thickness and cut out additional stars.

Bake for 10 to 12 minutes or until light golden brown. While hot, reshape and pat edges of each star back into shape with knife. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

In a small mixing bowl, beat one 8-ounce package room temperature cream cheese with 1/3 cup granulated sugar until fluffy. Spread onto cooled cookies. Have ready 24 fresh, medium strawberries, sliced and ¾ cup fresh blueberries. Place strawberry slices onto each cookie, pointing outward. Place 5 to 6 blueberries in center of each cookie. Top each cookie with semi-sweet chocolate mini morsels.
 

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