Flag Fruit Cookie Recipes
FLAG FRUIT COOKIE
Steps:
- Heat oven to 350°F. Line 15x10x1-inch baking pan with parchment paper; set aside.
- Combine 3/4 cup butter, sugar, egg, 1 teaspoon almond extract and 1/2 teaspoon salt in bowl. Beat at medium speed until creamy. Add flour 1 cup at a time, beating at low speed and scraping bowl often, until mixture forms dough.
- Press dough evenly into 13x9-inch rectangle on prepared pan. Bake 17-19 minutes or until edges are lightly browned.
- Remove from oven; immediately cut 4-inch square in top left-hand corner of rectangle. Cut strips every 1 1/2 inches to make stripes. Slightly separate cookie pieces along cut edges. Cool completely.
- Combine all frosting ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth.
- Frost each piece of cookie with cream cheese frosting; transfer to desired serving platter. Top 4-inch square with blackberries. Top stripes with strawberries and raspberries for red, alternating with sliced almonds for white.
Nutrition Facts : Calories 170 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 120 milligrams, Carbohydrate 23 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
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- Prepare the sugar cookie mix as directed on the package and add the lemon zest. Spoon into the prepared pan and press to fully cover the pan using a mixing spoon and fingers. Bake in the preheated oven until lightly golden (8-10 minutes). Note: every mix and oven is different so watch while baking and do not over bake. I removed mine at 11 minutes and it was not a true golden color but was cooked. Set on a cooling rack until it has fully cooled.
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