Festive shortcakes, cut-out with 3-inchstar-shaped cookie cutters, are served with a cranberry fruitsauce and garnished with whipped cream.
Recipe: Dairyland HolidayShortcakes
For shortcakes, combine flour, sugar,baking powder and salt in medium bowl. Cut in butter with pastryblender or two knives until mixture resembles coarse crumbs.Add buttermilk; mix just until dry ingredients are moistened.
Knead dough gently on lightly flouredsurface ten times. Roll or pat out to 1/2 inch thickness. Cutwith 3-inch decorative star or round cookie or biscuit cutter.Place on un-greased cookie sheet. Re-roll scraps of dough ifnecessary to form 8 shortcakes.
Beat together egg and water; brush lightlyover dough.
Bake at 425°F (220°C) for 12 to14 minutes or until golden brown. Transfer to wire cooling rack.
For filling, combine raspberries and saucewith cranberry relish or chutney.
For whipped cream topping, beat whippedcream with chilled beaters until soft peaks form. Gradually beatin powdered sugar and vanilla until mixture is stiff but notdry. Chill until ready to serve.
To serve, split shortcakes in half witha serrated knife. Spoon fruit mixture over bottom of shortcakes;top with tops of shortcakes and garnish with whipped cream topping.
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilk
1 large egg
1 teaspoon waterFilling:
1 (10-ounce) package frozen raspberries or strawberries in syrup,thawed, undrained
1 cup cranberry-orange relish or cranberry chutneyWhipped Cream Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla (optional)
Makes 8 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
If the Dairyland HolidayShortcakes recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog