Cookie Recipes


Dessert Recipes




You’ll Love This Patriot Fruit Cookies Recipe


You’ll Love This Patriot Fruit Cookies Recipe

When we think of fruit cookies, we often think of cookies with a jam filling. These cookies use actual fruit, both for added flavor and to fit the patriotic theme. Many people serve cake or pie at a Memorial Day or Independence Day picnic, so change up the status quo by serving cookies instead!

Blueberries and strawberries introduce blue and red into these cookies. Make sure to give yourself a little extra time to halve and hull each strawberry, or get your kids to help you. Once that task is done, the rest of the recipe should be a breeze. Follow the steps as written, and before you know it you'll have a fantastic dessert on your hands.

This recipe doesn't require a lot of ingredients, which should be a relief to anyone with a tight grocery budget. You should put most of the money you have towards the main course, if you'll be supplying all of the food for this picnic. If you'll just be bringing one dish, you can breathe a sigh of relief that it won't cost you a fortune.

If you enjoy this recipe, take a look at all of the other great dessert recipes we have available. There are so many on our site for you to choose from, including recipes for more cookies, cake, pie, and cheesecake. With our aid, you'll never be left without a good dessert recipe!

Red, White, and Blue Cookies


1 cup butter, softened
3 oz cream cheese; softened
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
36 small blueberries
36 small strawberries, ripe; hulled; halved


Preheat oven to 350 degrees F.

In a mixing bowl, beat the butter with the cream cheese until well-blended. Beat in the sugar and vanilla, and then stir in the flour until well-mixed.

Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2″ apart on ungreased cookie sheets.

Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.

Bake cookies for 12 to 18 minutes or until very lightly browned. Cool on racks.

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