Photo by Madoline Markham.
0712 Red Mountain Fireworks CookiesRed Mountain Fireworks Cookies feature swirls of blackberry and raspberry jams.
Growing up in Edgewood, I remember heading to downtown Homewood every July 4 and setting up lawn chairs on 18th Street. We made sure we could see Vulcan’s arm from our spot, then ate snacks and played games until dark. My neighbors would shoot little fireworks from the street long after the show ended. I also remember eating lots of berries with whipped cream because it was the only red, white and blue dessert we could think of. Here are a few more to try.
Red Mountain Fireworks Cookies
Yield: 40 cookies
Take these red and purple pinwheel cookies along as you look for the perfect spot to watch fireworks over Red Mountain this July 4. Freeze an extra batch ahead of time to share with friends.
- 1/2 cup butter (1 stick), softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup raspberry jam
- 1/4 cup blackberry jam
- In a medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat until just combined. Sift flour, baking soda and salt together in a medium bowl; gradually add to creamed mixture, stirring until just combined. Shape into a ball; chill 10-15 minutes.
- On a lightly floured surface, roll dough into a large rectangle (dough should be about 1/4-inch thick). Cut dough in half crosswise. Spread raspberry jam in an even layer on one half and blackberry jam on the other half, leaving a 1/2-inch border on all sides. Carefully roll up each half jelly-roll style, starting with the long side. Wrap tightly in plastic wrap; chill at least 3 hours or overnight.
- Preheat oven to 375°.
- Spray cookie sheets lightly with cooking spray. Unwrap dough and cut into 1/4- inch thick slices. Place slices 1-inch apart on prepared cookie sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to a wire rack until cool.
Blueberry Yogurt Pops
Yield: 8 servings
Use frozen strawberries and cranberry juice instead of blueberries and blueberry juice for red and white striped fruit pops, or do a mix of both for a patriotic summer treat.
- 2 cups frozen blueberries
- 2 cups blueberry juice or grape juice
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/3 cup Greek yogurt, divided
Combine first four ingredients (through lemon juice) and 3 tablespoons yogurt in
a blender; blend until smooth. Pour half of blueberry mixture into 8 molds, filling each mold halfway. Insert sticks into center of each mold; freeze two hours. Remove sticks. Spoon 1 teaspoon yogurt into each mold; spread evenly. Replace sticks; freeze one hour. Fill molds with remaining blueberry mixture; freeze overnight or until solid. Remove fruit pops by running molds under warm water.