I didn't have any eggs but was craving some kind of sweet baked good. I read through one of my cookie books (Better Homes and Gardens The Ultimate Cookie Book) and found the perfect recipe, although it was a Pineapple Macadamia Nut Shortbread, (There is no way I had candied pineapple and macadamia nuts on hand if I didn't even have eggs!) so I just left out the extra ingredients. I did, however, have some frozen blueberries and some whipping cream. The combination of berries and shortbread satisfied my craving, and then some (and they look quite patriotic).
I made these at like 9 pm so there was no way I was going to get a good picture. I will see if I have time to take another one today to replace this sorry photograph with a slightly less shadowed one.
Berries and Cream Shortbread
Ingredients
2 1/2 c. Flour
1/3 c. Packed Brown Sugar
1 c. Cold Butter
1 or 2 Drops Orange Extract (optional)
Berries and Whipped Cream
Directions
Preheat oven to 325 degrees.
Stir together the flour and brown sugar.
Cut in the butter with a pastry blender until the mixture forms tiny balls that start to stick together.
Add orange extract and stir in well.
Form into a ball and knead a couple times.
Roll out about 1/4 in. thick on a lightly floured surface and cut out dough with cookie cutter. Only re-roll the scraps once.
Place on a baking sheet and cook about 15 minutes or until golden brown on the edges.
Let cool and top with berries and whipped cream. yum.
1 comment:
I could have eaten the entire batch. These were so soft and flakey and buttery. and the orange extract mixed in complemented well with the blueberries and whipped cream. yay to simple recipes that taste superb!
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