I remember the 4th of July when I was little because every year my parents would take me downtown to watch the fireworks and they seemed to last for at least an hour. As an adult, I hope that my own children will enjoy the 4th of July and the celebrations that we have every year, just as I did. This recipe is one that I have made the past couple of years and my kids now ask for it on a regular basis.
1/2 cup softened unsalted butter
1 1/2 cup granulated sugar
2 large eggs
1 tsp Vanilla extract
1/2 tsp salt
1/2 tsp baking powder
2 heaping cups of flour
DIRECTIONS: Line a half sheet cookie sheet with parchment paper and cut to fit it exactly. Cream together the butter and sugars, then add the vanilla and eggs. Mix until well combined. Then stir in the salt and baking powder just until you can’t see them anymore. Next fold in the flour until fully combined. Now, you will start to spread your cookie onto your cookie sheet. It should spread out until it’s about 1/4 inch (it won’t quite spread to all sides). Bake at 350 for 10-14 minutes or until the edges start to brown. Take out the cookie and let it cool completely.
While you are waiting for the cookie to cool, can cut up your strawberries. Once the cookie is cooled completely, trim the edges so that it is rectangular shaped. Then apply the whipped cream in a thick layer completely covering the cookie. I like to then take and mark the top left area where the blueberry stars are going to go and the lines for the strawberries, but you can also eyeball it and it will taste just as delicious. Place the blueberries in the top left corner and lay the strawberries in several lines, or stripes of the flag, onto the rest of the cookie.The cookie should be refrigerated if not served immediately. What I love most about this cookie is that it’s light and refreshing and it is big enough to serve an entire party!