I had a wonderful time this past weekend at the EVO Conference.
You can read about it on my blog.
Oh say, can you see?
These bright, cheerful patriotic cookies are perfect for your Fourth of July celebrations.
By the dawn’s early light?
No need to get up that early—these treats come together quickly thanks to the convenience of a cake mix.
This week gave me several moments to reflect on how fortunate we are to be American.
At my daughter Anna’s school, the fifth grade put on a charming patriotic program. Hearing the children sing about America and the gift of freedom made me tear up—I’m always moved by a sweet musical number.
Freedom
I thought about freedom while sitting in a camping chair holding Little Twin Boy Nate and watching spectacular fireworks, surrounded by family and close friends.
I felt deeply blessed—to have a loving family, dear friends who enrich my life, the freedom to choose how I live, and countless opportunities that make life full.
Most of all, I felt grateful 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 1½ hours
Recipe from Jamie Cooks It Up!
Cookies:
2 white cake mixes
2 eggs
1 cup butter, melted
2 tablespoons water
1 small package blueberry gelatin
1 small package raspberry gelatin
1/2 teaspoon red food coloring gel
1/2 teaspoon blue food coloring gel
Frosting:
2 tablespoons butter, softened
4 cups powdered sugar
6 tablespoons milk
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: combine one white cake mix with 1/2 cup melted butter, 1 egg, 1 tablespoon water, the raspberry gelatin, and red food coloring. Mix until evenly colored, adjusting the gel as needed to reach the shade you prefer.
2. Prepare the blue dough the same way, using the second cake mix, blueberry gelatin, and blue food coloring.
3. Roll each dough into 1½-inch balls and place them on a greased baking sheet. Bake at 350°F for about 8 minutes (or 330°F for convection ovens for about 6 minutes). Watch closely: I like to remove the cookies when cracks form on the surface, then let them finish on the hot sheet for about 3 minutes.
Frosting
1. Combine the frosting ingredients in a medium bowl and beat for about 2 minutes, until smooth and spreadable. Add powdered sugar if too thin or a little milk if too thick.
2. Frost the underside of each blue cookie, then press a red cookie on top to form a sandwich.
Decoration
1. Melt the white chocolate chips in a small microwave-safe bowl, heating for 30 seconds at a time and stirring between intervals. Avoid overheating the chocolate.
2. Stir in the shortening until smooth and glossy.
3. Transfer the melted chocolate to a small plastic bag, snip a tiny corner, and pipe decorations onto the cookies. If using sprinkles, add them while the chocolate is still wet so they stick.
Enjoy—happy Fourth of July!