Red, White, and Blue Celebration Cookies/July 4th Event

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Of all the summer holidays, the 4th of July is one of my favorites! Usually we are do a lot of swimming and boating, and of course, eating, as we celebrate throughout the day. All that is followed by beautiful city wide fireworks, which are always the perfect way to end the day, and of course, more food! How do you celebrate the 4th? 

Did I mention we do quite a bit of eating?! This year we will be enjoying the holiday with a picnic table full of food, something on the grill, and desserts waiting in the fridge. I will be serving these 4th of July Patriotic Sugar Cookies as part of our dessert tray. These cookies are easy to make and decorate and they are fun to eat too!

                            

Red, White, and Blue Celebration Cookies   

(printable recipe at end of page)

(makes 5-6 dozen cookies)

2 cups Butter (softened)

2 cups Sugar

2 Eggs

2 teaspoon Vanilla Extract

1 teaspoon Salt

5 cups Flour  

3 teaspoon Baking Powder

Royal Icing Recipe

3/4 cup Warm Water

5 tbl. Meringue Powder

1 teaspoon Cream of Tartar

2.25 lbs Powdered Icing Sugar

Red and Blue Food Coloring

Red Icing Color

Blue Icing Color

Cookie Toppings

white confetti sprinkles

red, white and blue sprinkles

chocolate candy pearls

red, white and blue stars 

mini decor balls 

mini red, white and blue sprinkles

Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together. 

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes. 

Take out the first sheet, cut out, and start baking at 350 degrees for  8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.

Let cookies cool on cooling rack.

Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. 

Take 1 cup of frosting and put it into a small bowl. Tint the icing red.

Take another cup of frosting and put it into another small bowl, and tint it blue.

                                                     

Using the white frosting, outline the cookie with a #2 decorating tip

then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.

To make the fireworks on the cookies, place a dot of blue frosting

on the wet cookie.

Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.

               

Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!

Thank you for joining me today and have a wonderful 4th of July Celebration! Check out the list below for more 4th of July food inspiration from my fellow bloggers! There are so many amazing recipes to choose from!

• All American Bacon-Wrapped Hot Dog with Patriotic Slaw by Our Good Life
• Celebration Nachos by Palatable Pastime
• Patriotic Berry Trifle by Making Miracles
• Patriotic Charcuterie by Hostess at Heart
• Patriotic Rice Krispie Treats by Family Around the Table
• Red, White, and Blue Blueberry Shortcakes by Hezzi-D's Books and Cooks
• Red, White, and Blue Bundt Cake by House of Nash Eats
• Red, White, and Blue Marbled Layer Cake by Lemon Blossoms
• Red, White, and Blue Celebration Cookies by The Freshman Cook
• Red, White & Blue Cheesecake Salad by Cheese Curd in Paradise
• Red, White, and Blue Strawberry Bites by A Day in the Life on the Farm
• Red, White, & Blue Summer Salad by Jolene’s Recipe Journal
• Summer Berry Filled Cupcakes by Cookaholic Wife

red, white, blue, 4th of July, sugar cookies, cookies, icing, frosting, holiday cookies, delicious cookies

dessert, cookies, treats, holidays, picnic food, snacks

sugar cookies, dessert, treats, snacks, picnics, celebration

Yield: 5 dozen

Author: The Freshman Cook

Red, White and Blue Celebration Cookies

Celebrate the red, white, and blue with these fun and tasty sugar cookies, topped with edible sprinkles, chocolate balls, and lots of fun cookie adornments.

Ingredients

• Cookie Recipe
• 2 cups Butter (softened)
• 2 cups Sugar
• 2 Eggs
• 2 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 5 cups Flour
• 3 teaspoon Baking Powder
• Royal Icing Recipe
• 3/4 cup Warm Water
• 5 tbl. Meringue Powder
• 1 teaspoon Cream of Tartar
• 2.25 lbs Powdered Icing Sugar
• Red and Blue Food Coloring
• Red Icing Color
• Blue Icing Color
• Cookie Toppings
• white confetti sprinkles
• red, white and blue sprinkles
• chocolately pearls
• red, white and blue stars
• mini decor balls
• mini red, white and blue sprinkles

Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together.
2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
4. Let cookies cool on cooling rack.
5. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed.
6. Take 1 cup of frosting and put it into a small bowl. Tint the icing red. Take another cup of frosting and put it into another small bowl, and tint it blue.
7. Using the white frosting, outline the cookie with a #2 decorating tip then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.
8. To make the fireworks on the cookies, place a dot of blue frosting
9. on the wet cookie.
10. Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.
11. Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!

https://www.thefreshmancook.com/2021/06/red-white-and-blue-celebration-cookies.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Red, White and Blue Celebration Cookies

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Cranberry Pecan Biscotti / #CranberryWeek

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I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!

Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.

Add dried cranberries and chopped pecans to the batter.

Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.

Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.

Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.

Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.

Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.

Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 

Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

• Cranberry Apple Muffins from Hezzi-D's Books and Cooks
• Cranberetto Sour from A Day in the Life on the Farm
• Cranberry Cornmeal Cookies from Savory Moments
• Cranberry Creme Brulee from The Redhead Baker
• Cranberry Buckle from Karen's Kitchen Stories
• Cranberry Margaritas from Sweet Beginnings
• Cranberry Cheese Bites from Our Good Life
• Cranberry Moscow Mule from Caroline's Cooking
• Cranberry Pecan Biscotti from The Freshman Cook
• Cranberry Syrup from Daily Dish Recipes
• Sparkling Cranberry Cocktail from Cookaholic Wife
• Vanilla Rum Cranberry Sauce from Cheese Curd In Paradise

Looking for more Cranberry recipes?

Cranberry Cheese Ball Wreath

Cranberry Clusters

Cranberry Panna Cotta

 

Cranberry Pecan Biscotti

Yield: 12-15 slices

Author: The Freshman Cook

ingredients:

• 2 cups all purpose Flour
• 1 1/2 teaspoons Baking Powder
• 3/4 cup Sugar
• 1/2 cup unsalted Butter
• 1 teaspoon grated Lemon Zest
• 1/4 teaspoon Salt
• 2 large Eggs
• 3/4 cup chopped Pecans (small pieces)
• 2/3 cup dried Cranberries
• 1 bag of mini semi sweet Chocolate Chips
• 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
3. Add flour mix and beat until blended.
4. Add dried cranberries and chopped pecans to the batter.
5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
11. Dip the end of each piece of biscotti into the chocolate.
12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

https://www.thefreshmancook.com/2019/11/cranberry-pecan-biscotti-cranberryweek.html

cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered

dessert, snack, giftable

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti

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Caramel Pecan Cookie Sticks/ #FlavorsofFall

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 I received product from the sponsor to

create the recipe below. All opinions on 

the product are mine. 

This week I am participating in a fun group celebrating fall and all the fun and tasty foods that come along with it! If you are like me, then you really love all the foods that celebrate this colorful season and you will love all the recipes coming over the next week from myself and some blogger friends! Millican Pecan Co. is one of our tasty sponsors this week, along with Door County Coffee! As you scroll down you will find an exciting giveaway featuring products from each of our sponsors! Don't forget to enter, and GOOD LUCK!

Today I am sharing my Caramel Pecan Cookie Sticks! They are a fun shortbread cookie full of pecan pieces from Millican Pecan Co. and they are topped off with a bit of caramel drizzle! I think they look and taste like fall, and I know they will be a hit in your house!

Caramel Pecan Cookie Sticks 
(makes 1 dozen cookie sticks) 
(printable recipe at end of page)

1 cup Butter
3/4 cup Sugar
2 cups Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1-1 1/2cups Pecan Pieces
15 Caramel Squares

 In a large mixing bowl, beat the butter on medium speed, for 30 seconds. Add the sugar. Mix on medium speed until incorporated. In a separate bowl, stir the flour, baking powder and salt. Add the flour mix to the butter mix. Mix together to form your dough.

Take the pecan pieces and distribute them into the molds of the pan.

 Although this pan has a design on it, it will make no difference in the outcome of these cookies because the pecans are on the bottom. Take approx. 1 tablespoon of dough and push it into the mold of the pan. You might need a little bit more. Cover the pecans like above. 
Bake at 375 degrees for 6-8 minutes.

 As they brown and cook, watch them closely as it doesn't take very long. Remove from oven to cool. Once cool, take them out with any object that won't scratch your pan. I used a plastic fork. It was gentle on the cookie edge, and didn't scratch. Let the cookies cool.

 After the cookies are cooled, melt the caramel. Place the cookies on wax paper. Drizzle the caramel over the cookies.

This is a really easy recipe that highlights the deliciousness of the pecans and adds a bit of sweetness from the caramel. Plus, I think it looks and tastes like fall!
I hope you enjoyed this recipe! Thank you for dropping by! Scroll down to see what all my blogging friends made for today's kickoff to our #FlavorsofFall celebration! (and don't forget to enter the giveaway!)


Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Monday:

Breakfast
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene's Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise

Savory
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy's Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles

Dessert
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D's Books and Cooks
Coffee Granita by Karen's Kitchen Stories
Irish Apple Cake by A Kitchen Hoor's Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n' Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

a Rafflecopter giveaway

 

Prize 1 - Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Prize 2 - Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

  Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

Caramel Pecan Cookie Sticks

Yield: 1 dozen

Author: The Freshman Cook

ingredients:

• 1 cup Butter
• 3/4 cup Sugar
• 2 cups Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1-1 1/2cups Pecan Pieces
• 15 Caramel Squares

instructions:

How to cook Caramel Pecan Cookie Sticks

1. In a large mixing bowl, beat the butter on medium speed, for 30 seconds. Add the sugar. Mix on medium speed until incorporated. In a separate bowl, stir the flour, baking powder and salt. Add the flour mix to the butter mix. Mix together to form your dough.
2. Take the pecan pieces and distribute them into the molds of the pan.
3. Although this pan has a design on it, it will make no difference in the outcome of these cookies because the pecans are on the bottom. Take approx. 1 tablespoon of dough and push it into the mold of the pan. You might need a little bit more. Cover the pecans like above. Bake at 375 degrees for 6-8 minutes.
4. As they brown and cook, watch them closely as it doesn't take very long. Remove from oven to cool. Once cool, take them out with any object that won't scratch your pan. I used a plastic fork. It was gentle on the cookie edge, and didn't scratch. Let the cookies cool.
5. After the cookies are cooled, melt the caramel. Place the cookies on wax paper. Drizzle the caramel over the cookies.

https://www.thefreshmancook.com/2019/09/caramel-pecan-cookie-sticks.html

cookies, caramel, shortbread, dipping cookies

treats, desserts, cookies, fall

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