Here’s a fresh, sweet, and healthy way to celebrate July 4th! Fourth of July fruit cookies are an easy and fun dessert, a perfect treat on a hot day. They’re cute as can be and have all the appeal of frosted sugar cookies, but there’s no need to limit yourself to just one because they’re made simply of fruit, raw milk whipped cream and honey. They’re also a real kid-pleaser, and a wonderful recipe to have the kids help out with…even a young child can do most of it all by themselves!
Start with an organic watermelon. Slice it into rings about 3/4 inch thick (do this part yourself, please…this probably goes without saying, but I certainly don’t want to be responsible for any knife-wielding toddlers out there). Your child can cut out star shapes from the melon and place them on a tray. One thing you’ll quickly realize is that unlike sugar cookie dough, leftover watermelon can’t be squashed back up into a ball and rolled out again! You may need to demonstrate how to cut the shapes out so as to avoid waste…then again, if you’ve got a big enough watermelon you’ll have plenty of cookies, and the leftovers make for interesting shapes in your next fruit salad.
Once you’ve got your shapes cut out (or maybe while your child is doing the work for you) it’s time to make the whipped cream. You can use raw milk whipping cream and honey, or for a vegan option try coconut whipped cream. Whipped cream is excellent when sweetened with organic, raw honey! Flavor it with some real vanilla extract and whip it until it’s nice and firm. I could eat a whole bowl of the stuff, so I try to get the whipped cream into a pastry bag right away in order to avoid the temptation!
Piping on the whipped cream is another job that children love to do. Fill the bag and fit it with a star-shaped tip. Secure the top of the pastry bag with a rubber band (an important step whenever you hand a pastry bag to a child…ever watch the way kids squeeze a tube of toothpaste?!?). Then let the artwork begin! Unlike butter cream frosting, you really can’t pile the whipped cream on too high. Fluffy clouds, patriotic starts and stripes, and swirly-whirly spirals are all permissible.
Top with some blueberries to complete the red-white-and-blue theme, and you’re ready to serve up the world’s most healthy cookies! You’ll be surprised at how delicious they are, despite being so very simple. Enjoy!
- 1 organic watermelon
- 1½ cups organic, raw milk whipping cream (or one recipe coconut whipped cream)
- 2-3 Tablespoons organic raw honey, to taste
- 1 teaspoon organic real vanilla extract
- 1 cup organic blueberries
- Cut the watermelon into rings ¾ inch thick (adults only).
- With a star-shaped cookie cutter, cut the watermelon into cookie shapes.
- Whip the cream on high until it starts to thicken. Slowly drizzle the honey in as you continue to whip the cream. Add the vanilla and whip until very thick.
- Fill a pastry bag with the whipped cream. Fit a star-shaped tip on the bag, and secure the top of the bag with a rubber band.
- Pipe whipped cream on the watermelon cookies, as desired.
- Top with blueberries as an accent.
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What’s your favorite treat to make with your kids?
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