Skip to main content

American Pride Cookies

Cookies are always a big hit here.  I've been tweaking this recipe since 2005 when I entered it into a local cookie contest.  It's loaded with delicious dried fruit and white chocolate chips.  I go with dried cherries and blueberries when I want to make the patriotic version.   Do buy good quality white chocolate, there really is a difference in taste with the store brand.

If you can't find the superfine sugar, you can make it at home by pulsing granulated sugar in a food processor to break the crystals down.  This is NOT the same as powdered sugar. To get uniform cookies, I like to use a cookie scoop. This helps them all bake evenly.

These are great on their own, but they make wicked good ice cream sandwiches too! If you aren't a fan of white chocolate, you definitely can use semi-sweet, milk or dark.  I've also used cherry flavored dried cranberries in place of the cherries.

Thank you to Ellen from Family Around the Table for hosting our Red, White and Blue celebration and to all of the #FestiveFoodies for sharing their #4thofJulyrecipes!



American Pride Cookies


American Pride Cookies

ingredients:

  • 2 sticks butter -- softened
  • 3/4c superfine sugar
  • 3/4c light brown sugar
  • 2 eggs
  • 2 1/4c bread flour
  • 1 1/2 teaspoons baking powder
  • 1t salt
  • 1c dried cherries or dried cherry flavored cranberries
  • 1c dried blueberries
  • 2/3c white chocolate chips or chopped white chocolate

instructions:

  1. Beat together butter and sugars until creamy. Beat in eggs. Sift in flour, salt and baking powder. Mix to combine. Add cranberries, blueberries and white chocolate chips, mix well. Chill mixture for at least one hour.
  2. Preheat oven to 375 degrees. Using a 2 tablespoon cookie scoop, scoop dough onto parchment-lined sheets, 8 per sheet. Bake for 10 to 12 minutes or until edges are lightly browned. Let cool 5 minute on sheets, then move to wire rack to cool completely.
Yield 3 ½ dozen cookies.
Adapted from a recipe I created for a local cookie contest in September 2005.
blueberries, cherries, white chocolate
Cookies, Dessert, 4th of July, Patriotic
American
Created using The Recipes Generator






Comments

  1. Oh, I can just imagine how great these would be with ice cream sandwiched between them...YUM!!!

    ReplyDelete
  2. These cookies look fantastic. Love the berries!! Soft and chewy. YUM!

    ReplyDelete
    Replies
    1. The fruit makes them perfectly acceptable to eat for breakfast, at least in my view ;)

      Delete
  3. I never tried super fine sugar for cookies. Thanks for the tip, these cookies look amazing!

    ReplyDelete
    Replies
    1. I had originally bought it for a different dessert, but then ended up trying it in these and loved the end result. :)

      Delete
  4. Loving these cookies. Thanks for sharing Jolene.

    ReplyDelete
    Replies
    1. My guys do too, I actually had to hide a few in order to get any myself :)

      Delete
  5. I love your take on the red white and blue!! Looks so delicious.

    ReplyDelete
  6. Yum! these are perfect for summer parties!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi