Patriotic Fruit Cookie Recipe

Patriotic Fruit Sugar Cookie

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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 hoursCOOK: 20 minutesYield: 9 x 13 dish + 4 cookies

Ingredients:

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

Icing Layer:

  • 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

Glaze:

  • 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

Instructions:

Cookie:

  1. Preheat the oven to 350 degrees.
  2. Sift the flour and add in the baking powder.
  3. In a mixer combine the sugar and butter until well mixed.
  4. Add the egg, vanilla, and milk.  Combine well.
  5. Mix in the flour and baking powder ½ cup at a time to form a cookie dough.
  6. Divide the dough into two sections on top of some plastic wrap.  Wrap the sections and refrigerate for 1 and ½ hours.
  7. 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).
  8. Bake for 20 minutes.
  9. Remove from oven and allow to cool completely.

Icing Layer:

  1. Mix together the cream cheese, ½ cup of granulated sugar, and vanilla until well combined.  
  2. Spread the icing on the completely cooled cookie.  
  3. Decorate making a flag pattern with the strawberries and blueberries.

Glaze:

  1. In a saucepan on medium heat combine the water, orange juice, lemon juice, corn starch, and sugar.  
  2. Bring to a slow boil and continue to stir until the mixture becomes shiny. 
  3. Allow the glaze to cool for 5 minutes.
  4. Pour as much of the glaze over the fruit as you would like.   

Refrigerate until ready to serve.

Enjoy!

Maurie Kay

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