Shortbread Cookies w Fresh Cream & Fruit
Source of Recipe
Source: Le Cordon Bleu Home Collection - Desserts
List of 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
Recipe
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 eggs gradually, beating well after each addition. Add the flour in one batch 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. Whisk into 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). 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.
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