This week’s Saturday Sweets is dedicated to a delicious red, white, and blue treat to help get everyone into the spirit of the upcoming 4th of July holiday! It's perfect for bringing to the family bbq and a fun activity to let the kids be part of. Aside from the themed M&Ms, most of the ingredients may already be stocked in your kitchen.

Ingredients

For the Cookie Dough:

• 1.5 sticks of butter at room temperature (I always use salted butter when baking)

• 1 cup sugar

• 1 egg plus 1 extra yolk

• 1.5 tsp vanilla

• 2 ¼ cup flour

• 1 tsp baking powder

• ¼ tsp salt (if using salted butter this is optional)

• 1/3 cup red, white, and blue M&Ms

For the Icing:

• 1 stick butter at room temperature

• 1 tsp vanilla

• 3 cups powdered sugar

• 2-3 tbsp milk (but water works just as well)

• Extra sprinkles and M&Ms for topping and decoration

Directions

Cookie Dough:

1. Preheat oven to 350 degrees. Spray a 10” tart pan or pie dish with non-stick baking spray, and set aside.

2. With a mixer, cream together the butter and sugar until creamy and fluffy. Add the egg and yolk, and vanilla. Mix until combined.

3. In a separate bowl whisk together flour, baking powder and salt.

4. Gradually add the dry ingredients to the wet ingredients. Dough will be thick and slightly stiff.

5. Fold in M&Ms and mix until just combined.

6. Evenly press the dough into the tart pan and bake for 25-30 minutes until the top is lightly browned. Remove from oven and allow to cool completely.

Frosting and decorations:

1. Using a mixer cream together the butter and vanilla for 3 to 5 mins to ensure fluffy frosting.

2. Gradually add the powdered sugar and continue mixing, slowly add in milk (or water) until all is mixed together leaving it in a nice thick consistency.

3. Fill piping bag or large Ziploc bag with icing using an icing tip (I tend to lean toward a Wilton 1M – easily found at Michael’s Craft Stores for $.99).

4. Pipe a simple border around the Cookie Cake and decorate with extra candies

5. Cut into slices and enjoy!

(Recipe adapted from Erin Fink of Delightful E Made)