Wednesday, July 4, 2012

Happy Fourth of July!

Happy fourth of July!! I love this holiday, fireworks, food, family, the colors especially, red, white & blue. Some of my favorite colors. The flag. My mother-in-law always had holiday plates, cups, napkins, her flags everywhere and great holiday food.  I was requested by some fellow co-workers for a menu of goodies I could make. With the fourth just a few days away and a new summer magazine that I received as a birthday gift, filled with tons of summer recipes including these cookies, well it was meant to be. Thanks Leslie for a great magazine! These cookies are amazing. Our oldest son could not get enough of them and has requested that they are a house staple for every day of the week for life! A cookie for everyday for life, this recipe is a keeper. I just love it when the boys take a bite of anything I make and go crazy with oohs and aahs and these are so good......They were a huge hit at the office as well and I am sure by the end of the night there were only crumbs left. They are easy to mix and roll out beautifully. One batch makes about 10 dozen. I doubled the batch and got a bazillion cookies. More than enough for home and to take to work. They have a touch of lemon extract which compliments nice with the cream cheese & frosting.  I made the cookies on one day, frosted and decorated the next. With red, white and blue frosting and sprinkles to match they will make a nice touch to celebrate the day! I think I will have to make another batch very soon, there were just a few cookies left when I came home from work...

July 4, 1776 a day to remember our independence as a nation. We too can have independence from sin. Galatians 5:1 It is freedom that Christ has set us free. Stand Firm, then, and do not let yourselves be burdened again by a yoke of slavery. Christ died to set us free! Free from sin. What is holding you in bondage today?What day is or will be your independence day?

Sugar Star & Flag Cookies
Adapted from Taste of Home best of Summer Recipes


1 cup of butter-softened
1/2 cup cream cheese-softened
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
5 cups all purpose flour
2 teaspoons baking powder
1 teaspoons salt


In a large bowl, cream the butter, cream cheese & sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface roll out dough to a 1/4" thickness. Cut with floured 2 or 3" cookies cutters of your choice. Place 1" apart on un-greased baking sheets. Sprinkle with colored sugar or leave some blank to frost. Bake at 350 for 9-11 minutes or until lightly browned and set.

Cool and then frost with your favorite frosting.

Butter Cream Frosting
Adapted from Taste Of Home

1/2 cup softened butter
4 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2-3 Tablespoons of milk

Beat butter until light & fluffy. Add the powdered sugar and vanilla extract. Add the milk to thin as needed to make it spreadable. Tint with desired paste food coloring.

Frost, decorate and let the frosting dry a bit before stacking on a tray or in a cookie jar.