This snack takes me back to childhood. In the sunny months when the berries around our house were ripe to pick, my sister and I would gather bowls and wait while our mom prepared the sugar cookie and pillow-like whipped cream base. We’d assemble each cookie just so with our favorite fruits, and then devour them in minutes.
Now, 20 years later, I make the pastry, but I enjoy them the same (although these days I get less whipped cream on my face and hands); it’s a treat that everyone – young and old – can get behind, and that suits the summer oh so well.
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour, sifted
- 1/2 pint whipped cream
- 2 cups fresh fruit (blueberries, strawberries, raspberries, blackberries, grapes, banana, etc.)
- 1. In a large bowl, cream together butter, sugar, salt, egg, and vanilla extract. Slowly incorporate flour, and beat on slow until just mixed.
- 2. Between two sheets of waxed or parchment paper, roll out dough until about 3/4 centiliter thin. Use cookie cutters to form each cookie (I used a cup). Roll out left over dough and repeat until all used.
- 3. Bake cookies at 325º F for about 14 minutes (do not brown or overbake; cookies continue to bake even when removed from oven).
- 4. In a separate, medium bowl, whip whipped cream on high speed until fluffy and cream holds shape.
- 5. Assemble cookies with a layer of whipped cream and berries.
- Don't assemble cookies until you're ready to eat them since the whipped cream will lose shape and make the pastry soggy if left too long.