Post by Loupy on Jun 16, 2016 23:05:13 GMT -7
Berry Shortcake Cookies
From: Rebecca Hubbell @ realhousemoms.com/
These Berry Shortcake Cookies are everything you love about the classic summer dessert but in cookie form with no utensils required!
Serves: 24 cookies
Ingredients
Cookies:
2 sticks unsalted butter
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
4 ½ cups all-purpose flour, plus more for rolling
1 Tbsp baking powder
1 tsp salt
Topping:
2/3 cup fresh strawberries, diced
2/3 cup fresh blueberries
2/3 cup fresh raspberries
3 Tbsp granulated sugar
Frosting:
8 oz. full-fat cream cheese, softened
1 tsp vanilla extract
3 cups confectioners' sugar
1/4 cup heavy cream
Instructions
Cookies:
In a large bowl or stand mixer fitted with a paddle attachment, cream together butter and sugar on high speed until light and fluffy, about 2 minutes.
Add the eggs one at a time, scraping down the sides of the bowl as needed.
Add the vanilla and half of the sour cream and mix until combined.
In a large bowl, sift together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients slowly, mixing just until combined.
Mix in the rest of the sour cream slowly and just until combined, do not over mix.
Flour a large piece of plastic wrap and scoop the dough out onto it. It might be easier to split the dough in half and use two pieces.
Refrigerate for 1 hour.
Remove dough from refrigerator and preheat oven to 325 degrees F.
Line baking sheet with parchment paper and set aside.
Flour a large flat surface and break off sections of the dough and use a rolling pin to roll out the dough until it's 1/4 inch thick.
Use a 3-inch round cookie cutter to cut out the cookies and place them on the prepared cookie sheet about 2 inches apart.
Bake for about 12 minutes, just until edges start to brown, remove from oven and bake off the rest of the cookies.
Transfer to a cooling rack to cool completely.
Topping:
Combine the topping ingredients in a medium bowl and allow to set while cookies cool.
Frosting:
Beat the cream cheese, vanilla, and 1 cup of confectioners' sugar until smooth.
Alternately add the remaining confectioners' sugar and heavy cream until combined.
Beat on high for 2 to 3 minutes until light and creamy.
Spread on cooled cookies and top with macerated berries, serve the same day.
From: Rebecca Hubbell @ realhousemoms.com/
These Berry Shortcake Cookies are everything you love about the classic summer dessert but in cookie form with no utensils required!
Serves: 24 cookies
Ingredients
Cookies:
2 sticks unsalted butter
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
4 ½ cups all-purpose flour, plus more for rolling
1 Tbsp baking powder
1 tsp salt
Topping:
2/3 cup fresh strawberries, diced
2/3 cup fresh blueberries
2/3 cup fresh raspberries
3 Tbsp granulated sugar
Frosting:
8 oz. full-fat cream cheese, softened
1 tsp vanilla extract
3 cups confectioners' sugar
1/4 cup heavy cream
Instructions
Cookies:
In a large bowl or stand mixer fitted with a paddle attachment, cream together butter and sugar on high speed until light and fluffy, about 2 minutes.
Add the eggs one at a time, scraping down the sides of the bowl as needed.
Add the vanilla and half of the sour cream and mix until combined.
In a large bowl, sift together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients slowly, mixing just until combined.
Mix in the rest of the sour cream slowly and just until combined, do not over mix.
Flour a large piece of plastic wrap and scoop the dough out onto it. It might be easier to split the dough in half and use two pieces.
Refrigerate for 1 hour.
Remove dough from refrigerator and preheat oven to 325 degrees F.
Line baking sheet with parchment paper and set aside.
Flour a large flat surface and break off sections of the dough and use a rolling pin to roll out the dough until it's 1/4 inch thick.
Use a 3-inch round cookie cutter to cut out the cookies and place them on the prepared cookie sheet about 2 inches apart.
Bake for about 12 minutes, just until edges start to brown, remove from oven and bake off the rest of the cookies.
Transfer to a cooling rack to cool completely.
Topping:
Combine the topping ingredients in a medium bowl and allow to set while cookies cool.
Frosting:
Beat the cream cheese, vanilla, and 1 cup of confectioners' sugar until smooth.
Alternately add the remaining confectioners' sugar and heavy cream until combined.
Beat on high for 2 to 3 minutes until light and creamy.
Spread on cooled cookies and top with macerated berries, serve the same day.
