Baking date: July 2, 2016
My mom and dad decided to have a dinner over the July 4th weekend. My mom isn’t as big on cooking out as she is on cooking, so this was a buffet style dinner, but not a hot dog or hamburger was in sight.
I offered to make dessert, but mom said no, she had that covered. Yeah, like I’m going to show up empty-handed. I decided to make shortbread cookies because my uncle has an egg allergy.
To make them a bit more celebratory, I used star-shaped cookie cutters along with red, white, and blue decorations. I made some large stars, some small stars and some large stars with a small star cut-out. The large stars with the cut-out were delicate — even more so since the cookie was shortbread.
There were cookies that I topped with a mix of blue and red sugar sprinkles:
I topped some of smaller stars with classic white frosting and added the red, white and blue sprinkles. For the rest, I iced the sides and added the sprinkles:
Here are all the cookies that had frosting:
My cookies — in addition to the homemade strawberry shortcake my mom prepared — ensured a sweet ending to a nice 4th of July spent with family.