- 1 cup (2 sticks) unsalted softened butter
- 1 ½ cups powdered sugar
- 1 egg
- 2 tsp. Vanilla sugar
- 2 ¼ cups all purpose flour
- 1 ½ tsp. Baking powder
- 1 tsp. Salt
- 1 cup heavy cream
- 2 tsp. vanilla extract
- 1 1/2 Tbsp. powdered sugar
- One carton of strawberries (washed & sliced)
- One carton of blueberries (washed)
- Preheat the oven to 400 degrees F. and line a cookie sheet with a silicone mat or parchment paper.
- In a medium size bowl measure and whisk all of your dry ingredients then set aside.
- In a large bowl, cream the butter and powdered sugar using a whisk until there are no lumps and your mixture is light in color and smooth. Add in your eggs and vanilla and continue to mix.
- Slowly add your dry ingredients to your bowl and continue mixing until your dough forms. Transfer your dough onto a cookie sheet lined with parchment paper.
- Spread the dough out evenly on the cookie sheet spreading and flattening it to the pan with your hands.
- Once the dough is evenly spread out, bake for 12-18 minutes or until golden brown on the edges.
- While the cookie base is in the oven, go ahead and slice the strawberries as you see pictured and make the whipped cream.
- To make the whipped cream, using a handheld whisk or stand mixer fit with the whisk attachment, beat the heavy cream on high for about 5 minutes until it thickens. Add in the vanilla and powdered sugar.
- Continue to whisk the whipped cream together until it is just fluffy enough to be spread.
- Let the cookie base cool completely before decorating.
- Once it's time to decorate, spread the whipped cream out evenly across the cookie.
- Next, apply the blueberries in straight lines to make a square in the top left corner.
- Line the strawberries in lines across the whipped cream as even as possible.
- Ta-da! Patriotic cookie bars! Enjoy.
