Flag Cookie Tarts
Serves 8
Prep Time: 15 min.
Total Time: 1 hr. 15 min.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla
1
teaspoon lemon juice
3 cups powdered sugar
1 pint (2 cups) fresh blueberries
2 pints (4 cups) fresh raspberries
1. On floured surface, roll out dough to 1/4-inch thickness. With sharp knife, cut into 8 (3x4-inch) rectangles. Place rectangles on ungreased cookie sheet. Refrigerate 30 minutes.
2. Heat oven to 350°F. Bake cookies 10 to 12 minutes or until edges start to brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3.
In
medium bowl, beat cream cheese, vanilla and lemon juice with electric
mixer on medium speed until blended. On low speed, gradually beat in
powdered sugar until frosting is smooth and thick. Frost cooled cookies.
For flag design, on each cookie, place 9 blueberries in upper left-hand
corner, then create rows of raspberries. Serve, or refrigerate up to 3
hours.
Flag Cake
Serves 15
Prep Time: 15 min
Total Time: 2 hr. 15 min.
1 box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container creamy vanilla frosting or whipped vanilla frosting
Water, vegetable oil and eggs called for on cake mix box
1 container creamy vanilla frosting or whipped vanilla frosting
1/3
cup fresh blueberries
1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
2.
Place cake on tray. Frost top and sides of cake with frosting.
3.
For
flag design, arrange blueberries on upper left corner of frosted cake
to create stars; arrange strawberries in rows over frosted cake to
create stripes. Serve immediately. Store covered in refrigerator.
Berry-Lemon Cheesecake Squares
Serves 8
Prep Time: 50 min
Total Time: 1 hr. 20 min.
Pastry Squares
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 teaspoon milk
2 teaspoons sugar
Filling
- 1/2 cup whipping cream
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1 to 2 teaspoons grated lemon peel
Berries
1 cup fresh blackberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1. Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.
2. Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.
3. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.
1 cup fresh blackberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1. Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.
2. Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.
3. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.
- Source: Pillsbury.com
