Red, White and Blue Cookies

I'm so excited to be working with Morton Salt again on a sponsored post to share some yummy cookies! I always finish my cookies with a sprinkling of sea salt, and their sea salt, in particular, vibed perfectly with each of these recipes.

I baked off three kinds of cookies to celebrate our 4th:

RED (Rose Rhubarb Almond Thumbprint Cookies-my favorite of the bunch if I had to choose)

WHITE (Rum + Coconut Mexican Wedding Cookies)

and

BLUEberry (snickerdoodles!)

All finished with a sprinkling of Morton Salt Coarse Sea Salt finishing salt.

We’ll actually be in the air this 4th while fireworks are shooting off (countdown= T minus 4 hours), but I am still determined to be festive 30+ thousand feet up. Plus, it’s out of character for me to travel snack-less. For all my fellow cookie hoarders and snack-packers, I'm sharing all the recipes below! Happy 4th to you!

RED ROSE RHUBARB ALMOND THUMBPRINT COOKIES

RED Rose Rhubarb Almond Thumbprint CookiesGf, vegan option Rose Water Rhubarb Jam

6 ounces rhubarb (~1 ½ cups chopped)
1/4 cup sugar
½ cup water
¼ tsp rose water

½ cup butter (dairy-free, if desired)
¾ cup powdered sugar
¼ tsp vanilla extract
¼ tsp almond extract
2 cups almond flour
@MortonSalt coarse sea salt for sprinkling

Directions:In a small saucepan combine the chopped rhubarb, sugar and water and bring to a boil and cook until thickened into a sauce, stirring occasionally so it doesn’t burn. Once the sauce has thickened into a jam remove from the heat and allow to cool before stirring in the rose water. Set aside.Preheat the oven to 375 degrees and line a baking sheet with parchment.In a bowl with a handheld mixer or in a stand mixer with a paddle attachment, cream the butter, sugar, vanilla, and almond extract together until fluffy, scraping down the sides of the bowl and beater as needed. Add in the almond flour, and continue to beat until a dough is formed. Pinch off pieces of dough and roll into approx. 1 inch balls. Press your thumb into the center of each ball to create a well and fill it with about 1 tsp of the rhubarb jam. Place on the baking sheet and bake for 12-14 minutes or until golden brown. Remove from the oven, and sprinkle lightly with @MortonSalt coarse sea salt, and allow to cool slightly before packing away in your lunch bag!

WHITE RUM COCONUT MEXICAN WEDDING COOKIES

WHITE Rum Mexican Wedding Coconut CookiesGf, vegan

½ cup solid virgin coconut oil
½ cup powdered sugar, plus more for dusting
½ tsp vanilla extract
2 tsp rum
1 cup coconut flour
Crushed coconut for rolling
@MortonSalt coarse sea salt for sprinkling

Preheat the oven to 375 degrees and line a baking sheet with parchment.In a bowl with a handheld mixer or in a stand mixer with a paddle attachment cream the oil, sugar, vanilla, and rum together until fluffy, scraping down the sides of the bowl and beater as needed. Add in the coconut flour, and continue to beat until a dough is formed. Pinch off pieces of dough and shape into approx. 1-inch discs. Roll into the crushed coconut, and bake for 8-10 minutes. The coconut will begin to toast. Remove from the oven and sprinkle lightly with Morton Salt coarse sea salt and allow to cool slightly before packing away in your lunch bag!Notes: When mixing the solid coconut oil and powdered sugar, if you can, be sure to combine it well so no hard chunks of coconut oil remain.

BLUEBERRY SNICKERDOODLES

BLUEberry SnickerdoodlesGf, vegan optionCookies

1 cup softened butter (dairy-free, if desired)
¾ cup granulated sugar
½ tsp vanilla extract
2 1/2 cups oat flour
1 tsp cream of tartar
½ tsp baking soda
½ heaping cup dried blueberries

Cinnamon Sugar Mix

3 tbsp granulated sugar
2 tbsp ground cinnamon
@MortonSalt coarse sea salt for sprinkling

Preheat the oven to 400 degrees and line a baking sheet with parchmentIn a bowl with a handheld mixer or in a stand mixer with a paddle attachment, cream the butter, sugar, and vanilla together until fluffy, scraping down the sides of the bowl and beater as needed.In a separate bowl combine the oat flour, cream of tartar and baking soda and add it to the butter and sugar mixture and mix until combined and then fold in the dried blueberries. Pinch off 1-inch mounds of dough, roll between your palms, and coat in the cinnamon sugar mixture. Place on the cookie sheet, leaving at least 2-3 inches between each cookie, and bake for 13-16 minutes or until spread and golden brown. Remove from the oven, sprinkle lightly with coarse sea salt, and allow to cool slightly before packing away or eat immediately!Enjoy let me know if you give these recipes a try!