Celebrate Freedom with Cookies

Our household is gearing up for another fun-filled Fourth of July weekend! Year to year our activities seem to vary when celebrating the Fourth.

Whether we spend the weekend camping, boating, travelling, watching a parade, snuggling under the fireworks, toasting marshmallows over a fire, (or a combination of all of those activities) one tradition remains constant: The Annual Fourth of July Weekend Cookout.

There is always a cookout. Smoke rises from the grill, children run wild in the backyard, and an assortment favorite potluck dishes line the countertops. It just wouldn't feel like the Fourth of July without gathering with family and friends to celebrate our  country's Independence Day.  

For the last couple of years, we have hosted the Fourth of July party at our home. I prefer to put out a combination of tried-and-true crowd pleasing dishes along with new recipes that I collect just for the celebration.

I have to “mix it up” to avoid becoming bored with the same recipes year after year.  I can only make so many American Flag cakes decorated with “star-spangled” blueberries and strawberry “stripes” before I need to find a new dessert to express my patriotism. This quest for a new sweet treat to serve at our cookout is how I discovered the delicious Lemon Nut Star Cookie. 

These cookies boast a nice tender-crisp texture and a subtle lemon flavor. Above all, they are festive! Cheers for the red, white, and blue! Children and adults alike enjoy the treat and they really are fun to make.

Lemon Nut Star Cookies adapted from Taste of Home's 2001 Annual Holiday & Celebrations Cookbook

Ingredients

• 1 cup butter, softened
• 2 cups confectioners' sugar
• 2 eggs
• 2 tablespoons lemon juice
• 4 teaspoons half-and-half cream
• 2-4  teaspoons grated lemon peel
• 3-1/4 cups all-purpose flour
• 1/2 cup ground almonds or pecans
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt

Glaze:

• 2 cups confectioners' sugar
• 1/4 cup light corn syrup
• 2 tablespoons lemon juice
• Red and blue food coloring

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
• For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion plain. Spread over cookies; let stand overnight for glaze to harden. Yield: about 5-1/2 dozen.

Nutrition Facts: 2 cookies equals 171 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 92 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Of course, if you’re not a big fan of lemon or if you are baking for someone with a nut allergy, then try this idea with your own favorite cut-out cookie recipe. My White Velvet Cutouts  topped with red, white, and blue tinted buttercream icing would be another delicious way to enjoy the star-shaped cookies.

I hope that you all have a and fun weekend full of parties, parades, fireworks, and enjoying America the Beautiful with your friends and family this Fourth of July!