Best 2 Berry Shortbread Dreams Recipes
Welcome to the delectable world of "Berry Shortbread Dreams," where sweet, juicy berries meet the irresistible crumbliness of shortbread cookies. Embark on a culinary journey as we unveil the secrets to creating this delightful dessert, exploring various berry options, unique flavor combinations, and essential baking techniques. Whether you prefer the tangy burst of raspberries or the sweet allure of blueberries, this article will guide you through the process of transforming simple ingredients into a masterpiece of flavors and textures. Let your taste buds dance with joy as we dive into the world of "Berry Shortbread Dreams."
Let's cook with our recipes!
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.
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
Tips:
- Use fresh or frozen berries for the best flavor. If using frozen berries, thaw them completely before using.
- To make the shortbread crust, use a food processor or pastry blender to combine the flour, sugar, and butter until the mixture resembles coarse crumbs.
- Press the shortbread crust mixture into a 9-inch tart pan with removable bottom. Bake the crust for 15-20 minutes, or until golden brown.
- While the crust is baking, make the berry filling. In a saucepan, combine the berries, sugar, lemon juice, and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer the berry filling for 5 minutes, or until thickened. Pour the berry filling into the cooled shortbread crust.
- Chill the tart for at least 2 hours before serving. This will allow the filling to set and the flavors to meld.
- Serve the tart with whipped cream or ice cream.
Conclusion:
This berry shortbread tart is a delicious and easy-to-make dessert that is perfect for any occasion. The shortbread crust is buttery and flaky, and the berry filling is sweet and tart. This tart is sure to be a hit with everyone who tries it!
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