Independence Day Cookies

Independence Day Cookies

19 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
SOLARBOB
Recipe by  SOLARBOB

“Red, white, and blue morsels make these a festive July 4th party treat!”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.
  2. Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.
  3. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (19)

Rate This Recipe
Blufoxie
18

Blufoxie

Thanks for this recipe! I added a few things into it, like 1/2 tsp of Vanilla extract and 1/2 tsp of Almond extract, just to give it a little more zing to the flavor. Oh, I also added some macadamia nuts into the batch, and it came out Marvelous! Two thumbs up!

Jaxon
16

Jaxon

I just made these cookies last night for my familly's oath of citizenship celebratrion and to take to work to share my joy there as well! It was difficult to find dried blueberries, I don't shop at the right stores apparently, so I used blueberry juice infused cranberries (store-bought). The color pattern was not red-white- blue like I anticipated. For my cookies the color scheme looked like a typical golden brown of a sugar cookie wiht the dark read of the cranberries coming through... the white chocolate was kinda small to see. I did add the 1/2 tsp of vanilla as suggested before. Overall the coookies tasted great!! The juice from berries kept the cookies very moist and aromatic. The dough was easy to handle and I even mixed it my hand. The cookies once cooled just slide off the cookie sheets. The cookies are very filling and tasty. The cookie consistency was kind of flakey which made for an interesting texture contrast compared to the fruit not like a typical hard shortbread cookie. I don't have much experience baking, as this was only my 4th batch and 4th recipe to try, but I would make these again.

mominml
8

mominml

Only made 1/2 a batch and then used 1/2 butter and 1/2 shortening. The colors are great for any patriotic holiday. I made these for Memorial Day and they were a huge hit at the party. The did flatten out a little bit as they baked, but that may have been because of the butter that I used.

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 21.8 g
  • 7%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Linda's Cranberry Cookies

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St. Patrick's Day Zucchini-Oatmeal Cookies