Wednesday, May 27, 2015

Berry Flag Cookie

Berry Cookie Flag:The Charm of Home
I made this flag cookie for Memorial Day weekend.  I found the directions at Walmart's website.  It was in their circular ad for this past weekend.  It didn't bake up just like the directions so, I will talk you through it if you want to reproduce it.

  • 1 (16.5 oz.) package Pillsbury refrigerated sugar cookie dough
  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup fresh blueberries
  • About 10 medium strawberries, trimmed and quartered
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar


Heat oven to 375°F.

Spray a 12-inch pizza pan with cooking spray or use parchment paper lining pan to bake cookie on.

Take roll of sugar cookie dough cold (out of fridge) and mold into a large disc shape. Then roll it out onto a floured surface to make a round "cookie" about 12 inches across.  Bake 15-20 minutes and let cool completely.

When the cookie is baked, let cool 20 minutes.  It will have spread out from the original shape you inserted into the oven. Trim the cookie into the round shape that fits your serving platter.  Discard excess cookie or feed to hungry children (always have some of those at my house).

Beat cream cheese, sugar and vanilla with mixer until blended; if needed, I added about 1-2 tablespoons of heavy whipping cream to get the cream cheese to a nice frosting consistency.  Then spread onto crust.

Take the heavy whipping cream and beat with a hand held mixer.  When it gets almost stiff add the 3 tablespoons of sugar and beat until stiff.  Place the whip cream into a pastry bag with large tip that is desired and pipe the whipping cream between the rows of berries.  You  will have 6 rows of berries and 6 rows of whipping cream stripes.

Arrange fruit into stars and stripes pattern referring to the recipe photo for help. First, arrange blueberries in a wedge shape in the upper left corner. (Try to have the right edge of the wedge slightly left of center.) Cut the strawberries into quarters.  Next, arrange 6 rows of strawberries horizontally. Start with the top and bottom rows at the edge of the cookie and evenly distribute the other 6 rows in between. ( I simply added the strawberries and then piped the whip cream all the way down the cookie, spacing it as I went.) When placing the strawberries put the wedged edge of the quartered strawberry into the cream cheese.

note* I also added 13 whip cream stars on the blueberry section.  I always loved the Colonial period in history.  I am a geek like that!

Refrigerate until set, about 30 minutes.

Recipe adapted from:
serves: 24



I will link this to:

Foodie Friday at Rattlebridge Farm
Homemaking Linkup at Hope In Every Season 
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow
Weekend Retreat Linky Party at AKA Design  and Life
Foodie Friends Friday at Walking on Sunshine
Rooted in Thyme Simple and Sweet Fridays
Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen   


Julie's Lifestyle said...

Wow what a pretty patriotic cookie you made Sherry. Thanks for sharing the recipe with us! Enjoy the rest of the week.
Julie xo

Brenda Pruitt said...

Sherry, it's absolutely beautiful!

Rattlebridge Farm said...

Sherry, your cookie is a work of art! And it looks delicious. Have a great week!

Sarah said...

Beautiful, patriotic, and yummy! A winning combination!

martinealison said...

Bonjour chère amie,

Il est magnifique votre gâteau et je suis certaine qu'il fut succulent !

Merci de partager avec nous la recette.

❁ ♡ Gros bisous ♡ ❁

Parsimonious Décor Darling said...

Wonderful! Pinning!

Unknown said...

Wow - so beautiful !

Lauren @ My Wonderfully Made said...

Beautiful job! Love the stars you added. Thanks for the recipe.

Girl in Pink said...

Thank you so much for hosting, Sherry! As always your posts and photographs are beautiful! That dessert looks so yummy! Thanks for sharing! Have a wonderful weekend!