Stars 'n Stripes Cookie Squares

Here's a new idea - serve this patriotic cookie dessert at your holiday feast!

Stars 'n Stripes Cookie Squares


  • 1 (18 ounce) package Pillsbury Refrigerated Sugar Cookies, well chilled
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon grated lemon or orange peel
  • 50 blueberries (1/2 cup)
  • 2 cups raspberries
  • 2 tablespoons apple jelly, if desired


  1. Heat oven to 375 degrees F. Line a 15 x 10 x 1-inch baking pan with foil.
  2. Slice cookie dough as directed on package.
  3. Arrange slices in bottom of foil-lined pan.
  4. Using lightly floured fingers, press dough evenly in pan.
  5. Bake at 375 degrees F for 10 to 15 minutes until golden brown.
  6. Cool for 30 minutes or until completely cooled.
  7. Carefully remove cookie from foil. Place on serving tray.
  8. In small bowl, beat cream cheese, powdered sugar and lemon peel until smooth. Spread over cookie crust.
  9. Arrange berries on cream cheese mixture to resemble flag, using 50 blueberries in upper left corner for stars and raspberries arranged in 7 rows to form stripes.
  10. Melt jelly in small saucepan over low heat; brush gently over fruit.
  11. Refrigerate until serving time.
  12. Cut into squares to serve.

High Altitude (3500-6500 ft): No change.

Recipe and photo used with permission from: Pillsbury