I had a wonderful time this past weekend at the EVO Conference.
You can read more about it here.
Oh say, can you see?
These bright, cheerful patriotic cookies are perfect for your 4th of July celebrations.
By the dawn’s early light?
No need to get up that early. These treats come together quickly — the beauty of a cake mix makes it easy.
This week has given me a few chances to reflect on the blessing it is to be American.
At my daughter Anna’s school, the fifth grade put on a sweet patriotic program. Hearing the children sing about our country and the gift of freedom moved me — I even got a bit teary. I’m a sucker for a cute musical number.
Freedom
I thought about freedom as I sat in a camping chair holding Little Twin Boy Nate and watched spectacular fireworks.
My family and some of our closest friends were all around me, and I felt thankful for a blessed life: a loving family, dear friends, the ability to live as I choose, and so many simple freedoms.
Blessed to live in the land of the free and the home of the brave.
Red White and Blue Cookies
Yield: about 40 cookies
Time: about 1 1/2 hours
Recipe adapted from Jamie Cooks It Up!
Cookies:
2 white cake mixes
2 eggs
1 cup butter, melted
2 tablespoons water
1 small package blueberry gelatin (jello)
1 small package raspberry gelatin (jello)
Red and blue gel food coloring (about 1/2 teaspoon each, adjust to color preference)
Frosting:
2 tablespoons butter, softened
4 cups powdered sugar
6 tablespoons milk (adjust to reach desired consistency)
Dash of salt
1 teaspoon vanilla
Decorations:
3/4 cup white chocolate chips
1 teaspoon shortening
Red sprinkles (optional)
Cookies
1. Prepare the red dough: In a mixing bowl combine one package of white cake mix, 1/2 cup melted butter, 1 egg, 1 tablespoon water, the raspberry gelatin, and red gel food coloring. Mix until the color and texture are uniform. Add a little more gel if you want a deeper red.
2. Prepare the blue dough: Repeat the same steps with the second cake mix, substituting the blueberry gelatin and blue food coloring. Mix until evenly colored.
3. Shape and bake: Roll the doughs into 1 1/2-inch balls and place them on a lightly greased baking sheet. Bake at 350°F for about 8 minutes (if using convection, try 330°F for about 6 minutes). Remove when you see cracks forming across the tops, then let the cookies rest on the hot sheet for about 3 minutes before transferring to a cooling rack. Watch closely — oven temperatures vary.
Frosting
1. In a medium bowl, beat the softened butter, powdered sugar, milk, salt, and vanilla until smooth and spreadable. Add more powdered sugar if too thin, or a splash more milk if too thick.
2. To assemble, spread frosting on the underside of each blue cookie and press a red cookie on top to form a sandwich.
Decoration
1. Melt the white chocolate chips in a small microwave-safe bowl in 30-second intervals, stirring between each interval. Do not overheat the chocolate.
2. Stir in the shortening until the mixture is smooth and pourable.
3. Transfer the melted chocolate to a small disposable bag, snip a tiny corner, and drizzle or pipe decorative stripes on the cookies. If using red sprinkles, add them immediately before the chocolate sets so they adhere.
Enjoy these festive Red White and Blue Cookies — perfect for Fourth of July gatherings, potlucks, or any patriotic celebration.
Happy Fourth of July everyone!