This Patriotic Fruit Sugar Cookie is a FLASH from the past! More than 30 years ago I made this dessert for the 4th of July. I was probably 18 or 19 years old and my fiancee (yes, I married young) and I were having some friends over for the 4th of July. I found a recipe for something called a fruit pizza and I modified it (I know you’re shocked – right?) to look like a flag instead of a pizza. I found the recipe, in a really old recipe box, the other day and decided to make it for today. Things have changed over the years! Instead of using a roll of store-bought sugar cookies, I am now comfortable making sugar cookies from scratch – LOL.
I am so glad I stumbled across this old recipe which I have dubbed a Patriotic Fruit Sugar Cookie. I made it today and enjoyed reliving the memories of the past while counting the blessing of my present and anticipating a bright and fruitful tomorrow.
Enjoy this Patriotic Fruit Sugar Cookie recipe, hopefully for years to come.
|PREP: 2 hours||COOK: 20 minutes||Yield: 9 x 13 dish + 4 cookies|
Sugar Cookie: Similar to that of Alton Brown’s
- 3 cups of sifted flour
- ¾ teaspoon baking powder
- 1 cup (2 sticks) softened butter (NOTE: if using unsalted butter add ¼ teaspoon salt)
- 1 cup of granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1 block (8 oz.) cream cheese softened
- ½ cup of sugar
- 1 teaspoon vanilla
- 1 -2 cups of sliced fresh strawberries
- ½ cup of blueberries
- ⅜ cup water ( I know weird – right? It is equivalent to ¼ cup plus ½ of another ¼ cup)
- ½ cup orange juice (no pulp)
- ⅛ cup of lemon juice (which is ½ of ¼ cup)
- 1 plus ½ Tablespoons of cornstarch
- ½ cup of granulated sugar
- Preheat the oven to 350 degrees.
- Sift the flour and add in the baking powder.
- In a mixer combine the sugar and butter until well mixed.
- Add the egg, vanilla, and milk. Combine well.
- Mix in the flour and baking powder ½ cup at a time to form a cookie dough.
- Divide the dough into two sections on top of some plastic wrap. Wrap the sections and refrigerate for 1 and ½ hours.
- Once out of the refrigerator, press evenly (about ¼ inch thick) into a sprayed 9×13 pan or a shallow cookie sheet. Save leftover dough for future cookies (if you have any).
- Bake for 20 minutes.
- Remove from oven and allow to cool completely.
- Mix together the cream cheese, ½ cup of granulated sugar, and vanilla until well combined.
- Spread the icing on the completely cooled cookie.
- Decorate making a flag pattern with the strawberries and blueberries.
- In a saucepan on medium heat combine the water, orange juice, lemon juice, corn starch, and sugar.
- Bring to a slow boil and continue to stir until the mixture becomes shiny.
- Allow the glaze to cool for 5 minutes.
- Pour as much of the glaze over the fruit as you would like.
Refrigerate until ready to serve.