What’s Cookin? Sunday Brunch 11/11: Veteran’s Day Patriotic Sugar Cookie Pie

There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.

Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.

Oh, and enjoy!


Sugar cookie:
2 cups flour
1/2 t. baking powder
1/4 t. baking soda
1 t. vanilla
1 egg
1 stick (1/2 cup) butter, softened
3/4 cup sugar
1/2 t. almond extract
1 T. lemon zest

-1 batch of Cream Cheese Frosting
-Several strawberries, thinly sliced
-Blueberries, blackberries, raspberries, or any other fruit you’d like to decorate with

Cream cheese icing:

1/2 t. almond extract
1 t. vanilla
1 T. half-and-half, or milk
2 1/2 cups powdered sugar
4 oz. softened cream cheese
2 T. softened butter


Mix the flour, baking powder, and baking soda together in a bowl and set aside.  Cream the butter and sugar together.  Add the egg, extracts, and zest.  Blend together.

Add the dry ingredients to the butter and sugar mixture a little at a time until it’s all well-combined.

Put the dough in plastic wrap and refrigerate for at least an hour (can be refrigerated overnight too).

Roll out the dough on a floured surface until it’s about 1/3 of an inch thick.  Place a large bowl over the top and cut around it with a butter knife to get a circle.  Transfer the giant cookie to greased foil on a baking sheet.  Bake at 350 degrees for 20 minutes.  You don’t want it to brown around the edges.

Once cool, spread on the frosting and decorate with strawberries.  I also reserved some of the frosting, dyed it blue, and piped it on.  However, if blueberries are less than $348.00 per 6 oz. where you live, feel free to use them to get the blue element!

With a mixer, cream together the cream cheese and butter.  Add the liquids and then the powdered sugar, starting with 1 cup.  Add more sugar as needed.  I needed about 2 1/2 cups to get the consistency I wanted.

*Remember* This is cream cheese frosting, so the cookie pie needs to be refrigerated until ready to serve.

Source: Kristin’s Knook

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