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Patriotic Desserts: 4th of July Star Spangled Banner Bars, a recipe featured by top US dessert blogger, Practically Homemade

Patriotic Desserts: 4th of July Cookie Bars

A delicious combination of cherries, blueberries and almond flavored sugar cookie dough make the perfect Independence Day dessert.

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 bars

Ingredients

Sugar Cookie Crust

  • 1 cup butter {softened}
  • 8 oz. cream cheese {softened}
  • 2 cups granulated sugar
  • 1 1/2 tsps vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 1 tsp baking powder
  • 3 1/4 cups all purpose flour

Fruit Mixture

  • 1 can cherry pie filling
  • 1 cup fresh blueberries

Glaze

  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 375 degree oven and spray a 9x13 pan with non-stick cooking spray.

  2. In a mixing bowl beat butter and cream cheese with an electric mixer on medium speed until combined.  Add sugar and beat until light and fluffy.  Beat in egg, vanilla extract, almond extract and baking powder.  Beat in flour gradually, until completely combined.  

  3. Take 2/3 of the dough and press into the bottom of the prepared 9x13 baking pan. Place in the preheated oven for 15 minutes or until the edges begin to just turn light brown. Remove from oven.

  4. While the crust is baking, combine the canned cherries and fresh blueberries. Stir together until both berries are mixed together well. Pour berries over the partially baked crust.

  5. Take the remaining 1/3 of the sugar cookie dough and roll it out to about 1/4" thick. Cut about 50 small stars. Place the stars on top of the berry mixture in any design {as long as they are not overlapping because they will not cook through}. Place in the oven and bake for another 35-45 minutes or until the berries are bubbly and the edges of the stars turn slightly browned. Remove from the oven and let cool completely.

  6. To make the glaze, combine all of the ingredients and whisk together. Drizzle over the bars, cut and serve. Store in the refrigerator for up to 3 days.