Repost: Fourth of July Cookies

Update: I reposted this recipe to give all you holiday party planners a head start on dessert. Try these. They're delicious. And oh-so festive!

This recipe has been on The List for a long time. I meant to make it last Fourth of July, but I got distracted by the parade, fireworks, and--of course--all the hamburger eating I was doing. So, at long last, here's the Fourth of July Cookie. Happy Birthday, America!

The ingredients for this cookie are really obvious: I just needed to find red, white, and blue stuff. Cue the cherries, white chocolate, coconut (because Mumma loves it) and blueberries.

To maximize the blueberry flavor and color, I decided to use my signature no-egg process and replaced the traditional egg and vanilla wet ingredients with cooked blueberries amped up with white sugar, lemon juice, and milk. The result is a moist, flavorful, and colorful cookie. The splash of lemon juice really balances out the sweetness of the berries and brightens the flavor.

Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Fourth of July Cookies.)

Creamables	1 stick butter 1 cup light brown sugar
Wet Ingredients	1 1/4 cups halved fresh blueberries  2 tablespoons lemon juice 1 tablespoon white sugar 1 tablespoon milk
Dry Ingredients	3 cups oatmeal 1 1/2 cups coconut 1 1/2 cups flour 1 cup white chocolate chips 1 cup dried cherries 1/2 cup halved fresh blueberries 1/2 cup roughly chopped fresh cherries 1/2 teaspoon baking soda 1/4 teaspoon salt

1. In a small saucepan, heat blueberries, milk, lemon juice, and white sugar over medium high heat. Stir with a wooden spoon or spatula, crushing the blueberries until the the mixture is smooth and evenly purple.
2. Remove blueberry mixture from the heat and set aside to cool until Step 4.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
5. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
6. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
7. Preheat oven to 350º.
8. Chill the dough in the refrigerator for 30 minutes to firm up a little.
   
9. Shape dough into balls--about 2 tablespoons each.
10. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
11. Bake at 350º for 10-12 minutes or until golden brown around the edges. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.