This week’s Saturday Sweets is dedicated to a delicious red, white, and blue treat to help get everyone into the spirit of Memorial Day and the official kick off to summer. 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)