Independence Day Cookies Recipes

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INDEPENDENCE DAY COOKIES



Independence Day Cookies image

Red, white, and blue morsels make these a festive July 4th party treat!

Provided by SOLARBOB

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 1h30m

Yield 36

Number Of Ingredients 11

4 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups butter flavored shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 (12 ounce) package white chocolate chips
1 (12 ounce) package dried blueberries
2 (6 ounce) packages dried cranberries

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.
  • Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 319 calories, Carbohydrate 43.6 g, Cholesterol 12.3 mg, Fat 15.9 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 125.7 mg, Sugar 30.5 g

INDEPENDENCE DAY CUPCAKES



Independence Day Cupcakes image

A light fluffy cupcake filled with cool vanilla pudding offers a light alternative to a traditional cupcake. Substitute applesauce for a healthy alternative to shortening.

Provided by AJackson

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h15m

Yield 24

Number Of Ingredients 13

2 ¼ cups all-purpose flour
1 ½ cups white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup vegetable shortening
3 egg whites
2 teaspoons vanilla extract
1 cup milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
2 cups skim milk
1 (7 ounce) container light whipped cream
12 thinly sliced strawberries, or as needed
24 fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  • With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely.
  • In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip.
  • To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.
  • Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 25.9 g, Cholesterol 6.4 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 147.4 mg, Sugar 15.7 g

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