These Stars and Stripes cookies are a star shaped chocolate chip cookie, spread with light cream cheese, and decorated with strawberries and blueberries to create a fun Fourth of July treat. The recipe calls for refrigerated chocolate chip cookie dough, which I always find to be quite sticky. I would knead a little extra flour in to the dough, which would also make the cookies easier to cut out and hold their shape better during baking.
Stars and Stripes Cookies
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 pkg. (8 oz.) light cream cheese (Neufchâtel), at room temperature
1/3 cup granulated sugar
24 fresh, medium strawberries, sliced
3/4 cup fresh blueberries
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
PREHEAT oven to 350º F.
ROLL cookie dough to 1/4-inch thickness between two pieces of wax paper. Remove top piece of paper. Cut cookie dough into stars with 3-inch star cookie cutter. Transfer cookies to ungreased baking sheet(s). (If stars are too hard to remove from wax paper, refrigerate rolled dough for 10 minutes.) Roll remaining dough to 1/4-inch thickness; cut out additional stars.
BAKE for 10 to 12 minutes or until light golden brown. While hot, reshape and pat edges of each star back into shape with knife. Cool on baking sheet(s) for 2 minutes; remove to wire rack(s) to cool completely.
BEAT cream cheese and sugar in small mixer bowl until fluffy. Spread onto cooled cookies. Place strawberry slices onto each cookie pointing outward. Place 5 to 6 blueberries in center of each cookie. Top each cookie with morsels.