Monday, June 18, 2007

Old Fashioned Can't Be Beat Shortbread

Berry Shortcake from Gourmet Magazine
(I made this for dessert on Fathers Day and it was really good!)

2 cups all purpose flour
2 t. baking powder
½ t. baking soda
½ t. salt
2 T. sugar
5 T. cold unsalted butter cut into bits
1 cup well-shaken buttermilk

Filling: 12 oz. raspberries or strawberries
6 oz. blackberries or blue berries
2 T. sugar

1 cups well chilled heavy cream
1 T. sugar
(I use Lite Cool Whip because it is better for us)
(Bake at 450 degrees. Put dry ingredients in bowl and mix in the butter with your fingertips until it is coarse meal. Add buttermilk and stir until soft sticky dough forms. Drop dough in 6 rounds on ungreased cookie sheet and bake for 12 minutes. Transfer to a rack to cool for 10 minutes and serve warm with berries mixed with sugar and top with cream. Oh yum.)