BERRY SHORTBREAD DREAMS COOKIES
A shortbread variation of the familiar thumbprint cookie. Please add an hour refrigeration time for the dough. From Taste of Home (April/May 2001)
Provided by Vino Girl
Categories Dessert
Time 48m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar together until fluffy.
- Beat in almond extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Preheat oven to 350°F
- Roll into 1 inch balls; place them 1 inch apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center; fill imprint with jam.
- Bake for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional jam into cookies if desired.
- GLAZE: Combine all glaze ingredients and drizzle over cookies.
Nutrition Facts : Calories 91.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.6, Sodium 32.1, Carbohydrate 12.3, Fiber 0.2, Sugar 7.2, Protein 0.7
BLUEBERRY MAPLE SHORTBREAD CUPS
Steps:
- Place the powdered sugar, flour, cornstarch, almond flour, butter and almond extract into a mixing bowl with a paddle and mix until they come together. Roll into a log, cut into small pieces and roll into balls. Chill for a 1/2 hour. Spray small deep tart molds with oil and place 1 ball in the center of each mold. Bake in a preheated 375 degree oven for about 15 minutes until light golden brown. Take them from the oven and make a depression in the center by pressing the handle of a wooden spoon into the baked dough. Make the indentation big enough to hold a blueberry. Let cool and carefully remove from molds. In a small saucepan bring the maple syrup to a boil. Turn off the heat and add the blueberries stirring gently to lightly cook them. Place 1 berry in the center of each shortbread cup and sprinkle with powdered sugar.
BERRY SHORTBREAD DREAMS
Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
Nutrition Facts : Calories 91 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE BERRY CREAM CHEESE SHORTCAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
- For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
- Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
- Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
- Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.
RASPBERRY TREASURE DREAM BARS
This is a delicious bar cookie with a raspberry and chocolate layer between a shortbread bottom layer and a crumb topping top layer. These are Christmas tradition at our house.
Provided by akgrown
Categories Bar Cookie
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Combine shortbread layer ingredients with a fork or food processor until crumbly.
- Press into the bottom of a buttered 9x13 baking dish.
- Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
- Then spread the jam over the baked shortbread layer.
- Sprinkle chocolate chips over jam layer.
- Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
- Bake at 350* for 15-20 minutes. Until top layer is lightly browned.
Nutrition Facts : Calories 757.4, Fat 41.8, SaturatedFat 22.6, Cholesterol 84.6, Sodium 290.9, Carbohydrate 91.8, Fiber 2.7, Sugar 53.9, Protein 6.5
BERRY SHORTBREAD DREAMS
From Bay City, Texas, Mildred Sherrer writes, 'Raspberry jam adds fruity sweetness to these rich-tasting cookies. They will absolutely melt in your mouth!'
Provided by Allrecipes Member
Time 35m
Yield 21
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
- Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 24.6 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 5.6 g, Sodium 62.6 mg, Sugar 15.2 g
BERRY SHORTBREAD DREAMS
From Bay City, Texas, Mildred Sherrer writes, 'Raspberry jam adds fruity sweetness to these rich-tasting cookies. They will absolutely melt in your mouth!'
Provided by Allrecipes Member
Time 35m
Yield 21
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
- Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 24.6 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 5.6 g, Sodium 62.6 mg, Sugar 15.2 g
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