The #CreativeCookieExchange is busy baking RED, WHITE, and BLUE cookies this month in anticipation of the 4th of July. It’s fun to play around with color combinations for holidays and this is no exception. Memorial Day, Fourth of July, and Labor Day often bring red, white and blue themed parties. With the World Cup under way you could also use these patriotic colors to cheer on the USA soccer team. In our house these cookies and their colors serve a dual purpose (luckily!) as my husband and kids are decked out in their England team gear presently cheering on the England side. England’s flag is the red and white St. George’s Cross while the crest of Three Lions combines red, white and blue.
I must say that I thoroughly enjoyed these cookies– far too many of them I might add. Thank goodness I dropped off a few at a friend’s house or I might have to report that I ate the entire batch myself. Craisins provided the red color and the blue as well. I thought I had purchased dried blueberries but instead bought blueberry flavored craisins. Not quite what I intended but tasty nonetheless. White chips give these chewy cookies that familiar chocolate chip cookie feel and you’ll find that these gems disappear quickly.
I adapted the White Chip Island recipe from the back of the Toll House White Morsels package for these Dried Berries and White Chip Cookies.
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup white chocolate chips
- 1/2 cup dried blueberries (or blueberry flavored craisins)
- 1/2 cup dried cranberries (or dried cherries, chopped)
- In a medium bowl combine the dry ingredients of flour, baking powder, baking soda, and salt.
- In a stand mixer or with a hand-held electric mixer, cream together the butter with the brown and white sugars. Add the vanilla and the egg.
- Fold in the chips and dried berries.
- Preheat the oven to 375 degrees F.
- Drop the cookies by the teaspoon-full onto a parchment lined tray. Bake for 11-13 minutes then cool on wire rack.
As mentioned above, the Creative Cooke Exchange theme this month is Red, White, and Blue. Independence Day is coming soon and we have to celebrate! If you are a blogger and want to join in the fun, contact Laura via email (email@example.com) and she will get you added to our Facebook group where we coordinate events.
You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Dried Berries and White Chocolate Chip Cookies by Holly at A Baker’s House
- Lemon Blueberry Cookies by Kathia at Basic N Delicious
- Patriotic Pinwheel Cookies by Becca at It’s Yummi!
- Raspberry and Blueberry Alfajore Cookies by Brenda at What’s Cooking America
- Raspberry Lemon Blueberry Bars by Stacy at Food Lust People Love
- Red, White, & Blue Oatmeal Cookies by Felice at All That’s Left Are The Crumbs
- Spicy Blue Cheese Shortbread Cookies by Renee at Magnolia Days
- Sprinkle Cookies by Karen at Karen’s Kitchen Stories
- Vanilla Pudding Cookies, Red White and Blue by Jill at Made With Love