Shortbread Cookies with Fresh Cream and Fruit

  • Active Time 25m
  • Total Time 45m

Serves 6

This easy-to-assemble dessert is a wicked union of sweet red fruit and luscious whipped cream, anchored in rounds of lemon-tinged shortbread cookies.

ingredients

  • For the Shortbread Cookies:
  • 1 1/4 cups unsalted butter, softened
  • 1 1/4 cups confectioners' sugar
  • Finely grated zest of 1 lemon
  • Vanilla extract
  • 1 egg, lightly beaten
  • 3 1/2 cups all-purpose flour, sifted
  • For the Filling:
  • 3/4 cup whipping cream
  • 1 teaspoon vanilla extract
  • Sugar, to taste
  • 1 cup assorted red berries, such as strawberries, raspberries and red currants
  • Confectioners' sugar, for dusting
  • Fresh mint leaves, to garnish

directions

Brush two baking sheets with melted butter and refrigerate. Preheat the oven to 325 degrees F. To make the pastry, beat the butter and confectioners' sugar until pale and creamy. Stir in the rind and a few drops of vanilla. Add the egg, then all the flour at once and stir until combined: the mixture will be very soft and sticky.

Divide the mixture in half. Roll out each portion 1/8 inch thick between two layers of well-floured waxed paper, working quickly and lightly. Place on the chilled baking sheets with the paper still attached, then refrigerate until firm.

Slide the pastry off the baking sheets onto a work surface. Remove the top piece of paper, dip a 3 1/2-inch fluted cookie cutter in flour and cut out cookies. Ease the cookies off the bottom sheet of paper onto the buttered baking sheets and pierce with a fork. Bake for 20-25 minutes, or until golden; allow to cool briefly on the baking sheets before cooling on a rack.

To make the filling, pour the cream into a bowl, add the vanilla and sugar to taste. Whip to soft peaks. Spoon into a pastry bag fitted with an 8-cut star nozzle.

To assemble, pipe some cream onto the center (but not over the edge) of the cookies and place fruit over the cream. Top with a second cookie, dusted with confectioners' sugar. Finish the remaining stacks, reserving some fruit. Transfer to serving plates and decorate with mint and reserved fruit.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1138

nutrition information per serving

846 calories; 51g total fat; 180mg cholesterol; 29mg sodium; 88g carbohydrates; 3g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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