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Betsy’s Red White and Blue Cookies

Spend your Memorial Day with family and friends and take pride in American history by celebrating those individuals who have served and given their efforts for our freedom.  

If you are to bring a dish for a patriotic holiday party, don’t pass by this delicious and festive Betsy’s Best dessert!  We LOVE the sweet taste of Betsy’s Best Gourmet Nut and Seed Butters and it is the perfect ingredient in every dessert!  Of course these delectable cute and colorful cookies are so tempting that it’s hard to stop at one bite, so be mindful not to eat the whole batch!  However know that this tasty treat also has chia seeds, fruit, fiber, and healthy fats so even though you are enjoying a treat, it has some health benefits too!

 

Cookie recipe:

1/2 cups all-purpose flour or gluten free flour

1/2 cup cake flour or another

1/2 c gluten free flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoons cornstarch

1/4 teaspoon kosher salt

1/2 + 1/8 cups butter, unsalted, browned and cooled (directions for browning below)

1/8 cup cream cheese (not whipped, not light, nothing less than the best)

3/4 cups packed brown sugar

1/2 cup granulated sugar

1 eggs

1/2 tablespoon vanilla

2 T Betsy’s Best Gourmet Peanut Butter

 

Chia pudding cookie filling:

1/2 c + 2 T chia seeds

1 c homemade almond milk (our recipe is preservative free))

1/4 tsp vanilla or pinch of vanilla bean powder

pinch of sea salt

3-5 drops liquid stevia or 1 T honey

 

Cookie Toppings:

Blueberries

Strawberries- cut in half and sliced thin

 

Recipe Directions:

Brown your Butter: In a saucepan melt the butter over medium heat and continue to cook and swirl until it turns brown, brown bits stick to the bottom of the pan and smells delightfully nutty.  Add Betsy’s Best and stir until incorporated. Transfer to a bowl to cool 

In a large bowl combine flours, baking soda, baking powder, cornstarch, and salt. Whisk together and set aside.

Combine butter, cream cheese and sugars in the bowl of a stand mixer and beat until creamy and lighter, 3-4 minutes. Add the egg, and beat. Add the vanilla and be sure to scrape down the sides of the bowl as necessary.

Reduce the mixer speed to low and gradually add the flour mixture until fully mixed. 

Refrigerate overnight.  The melted butter makes this step critical.

Prepare the chia pudding by combining all ingredients into a mason jar or bowl with a lid.  Shake jar and place in refrigerator.  Wait about 10-15 min and then shake jar again.  Place in refrigerator overnight to set.

Preheat oven to 350°.  Spray mini-muffin tin with non-stick spray. Use mini muffin tins and fill until 1/2 way full and push mixture to fit the mold of the small muffin mold.  Bake for 8-10 min until just golden.  Remove from oven and wait until cool enough to touch.  With thumb, press cookie mixture firmly into the mold and up the side of the mold to create a deep pocket where with pudding mixture will go.  Once fully cooled, place a dollop of pudding mixture into each cookie cup.  Leaving cups in the tins decorate with blueberries and strawberries.  Enjoy!

Having a fun, homemade patriotic dessert makes every American summer holiday that much better.  Your Memorial Day and 4th of July party guests are sure to devour Betsy’s Red, White, and Blue Cookies!


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