Red White Blue Cookies Recipe 455

Steps:

• Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
• Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

Steps:

• Preheat oven to 375. In a medium bowl, combine the flour, baking powder, baking soda, & salt. In a stand mixer, cream together the butter & sugars. Add vanilla & egg. Add flour mixture a little bit at a time. Fold in the dried berries & white chocolate chips. I actually use the mixer on the lowest setting to help with this process because the dough can be hard to stir. Using a cookie scoop, drop dough onto a parchment-lined or silicone-lined cookie sheet. Bake for 10 minutes. Let cool for 2 minutes, then transfer to a wire rack. Makes about 30 cookies.

Steps:

• Combine butter and sugars and mix for about 5 minutes, until light and fluffy.
• Add egg and vanilla.
• In a separate bowl, combine flour, baking soda and salt. Add dry ingredients to the wet ingredients until just combined.
• Stir in white chocolate, cranberries and blueberries. If time permits, allow cookie dough to sit covered in the fridge for a few hours.
• Scoop onto parchment lined or greased cookie sheet and sprinkle very, very lightly with kosher salt.
• Bake at 375 degrees for 8 to 10 minutes, until edges are lightly browned.