Happy Independence Day, Beautiful People! I’ll take independence any day; to quote Janis Joplin,
Here is a fun patriotic dessert for you, offered by https://www.womansday.com/food-recipes.
- Heat oven to 350 degrees F. Lightly flour a piece of parchment paper. Shape the cookie dough into a disk, then roll out on the parchment into a 12″ circle or three 1⁄4″-thick circles. Slide the parchment (with cookie dough) onto a baking sheet. Bake until lightly golden brown, 15 to 18 minutes. Transfer the cookie (still on parchment) to a wire rack and let cool for at least 15 minutes.
- Meanwhile, in a large bowl, whisk together the jam and lemon juice. Add the berries and toss to coat. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 1 minute. Add the whipped topping and beat to combine.
- Spread the cream cheese mixture onto the cooled cookie, leaving a 1⁄2″ border. Top with the berry mixture.
Here is my contribution to the patriotic celebration: https://koolkosherkitchen.wordpress.com/2016/07/04/fireworks-on-the-beach/