Guys, I love the 4th of July.
I’ll love it even more if I can ever decipher the local laws to see if we’re allowed sparklers. Because sparklers are MY FAVORITE THING EVER.
(Don’t tell me it’s too dry for fireworks here. All it does is rain.)
The 4th of July also means increased security on Fort Hood so I’ve said, “Really? You think I’m gonna bring bombs on post in a doorless Jeep?” three times in the last week.
I mean, I get it. We have to be careful. But a 30 year old (yeah, my birthday happened) mom with 3 dogs in her (doorless, windowless, topless) car shouldn’t set off the terrorist alarm every. single. time.
Yeah, I’m really hoping for some sparklers.
I think we’re going to have a very low key 4th, just us, at home. This past month has been insane – isn’t summer supposed to be stress free? So we’re probably just going to grill and try to catch the Fort Hood fireworks show from our backyard. (If there’s one – I am so out of the loop.)
I am really, really bad at themed food. I think you know this by now. But I can’t resist a red, white, and blue treat. These Mini Fruit Pizzas are just sugar cookies with cream cheese frosting, and fruit on top. But they’re so cute and really delicious!
Make sure you follow me around the internet!
- 4 1/2 cups flour
- 4 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups 3 sticks butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 4 teaspoons vanilla extract
- 1 8- ounce) package cream cheese at room temperature
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2 - 3 tablespoons heavy cream
- sliced strawberries
To make the cookies, preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To make the frosting, beat cream cheese until no lumps remain. Slowly add in powdered sugar, lemo zest, and heavy cream and beat until creamy and spreadable. Spread onto cooled cookies and top with sliced strawberries and blueberries.