RED VINES® WHITE AND

BLUE COOKIES

Recipe by Celebrity

Chef Lulu Powers


Ingredients

2 sticks butter

3 ounces of cream cheese

1/2 cup sugar

1/4 cup maple syrup

1 teaspoon vanilla

2 cups flour

2 cups white chocolate, chopped

Additional sugar for coating

Red Vines® Original Red Twists, chopped

1 cup fresh blueberries


Directions:

Preheat oven to 350°F.

In a large bowl, cream together butter, cream cheese, sugar and maple
syrup. Add vanilla, flour, chopped white chocolate and mix well.

Roll dough into 1/2 tablespoon balls, and then roll each ball in sugar
and place directly on cookie sheet. Use a silicon pad or spray a
cooking sheet with vegetable shortening.

Press a slight thumb print into the center of the dough ball so that
you can add the blueberries after baking. Place the chopped Red Vines
on top of dough balls surrounding the thumb print to form a burst
formation. Dough balls may flatten out a little. Red Vines can most
easily be cut by holding four or five pieces together and cutting as
one would cut green onions.

Bake 12-15 minutes. Place a blueberry in the center of each cookie,
while the cookie is still warm, to complete the firework design.