Directions for: Snickerdoodle Cookies and Berries Jubilee
Ingredients
Snickerdoodle Cookies1 cup unsalted butter, softened but still cool
1 cup sugar
2 eggs, taken directly from the fridge
1 tsp vanilla extract
2 cup all-purpose flour
1 tsp cream of tartar
tsp salt
tsp ground cinnamon
Berries Jubilee3 cup fresh or frozen (thawed) mixed berries, including raspberries, strawberries, blueberries and/or blackberries
cup sugar
1 Tbsp lemon juice
cup raspberry or red currant jam
3 Tbsp Chambord (black raspberry liqueur) or brandy
1 tsp vanilla extract
vanilla ice cream
Directions
Snickerdoodle Cookies1. Preheat the oven to 350 degrees F and line 2 baking trays with parchment paper.
2. Cream the butter and 1 cup of the sugar until fluffy and light.
3. Add the eggs one at a time, blending well after each addition. Stir in the vanilla.
4. In a separate bowl, stir the flour, cream of tartar and salt to combine, and then add to the butter mixture, blending well.
5. Stir the remaining 1/3 cup of sugar and cinnamon together in a small bowl. Portion the prepared cookie dough by tablespoonfuls and drop into cinnamon sugar. Gently roll each cookie to coat it with the sugar and to shape them into balls and place them onto the prepared baking tray, leaving 1 inches between them. Before baking, gently press the cookies with your palm to flatten.
6. Bake for 12 to 14 minutes, until the cookies are just lightly browned on the bottom. Cool the cookies for 2 minutes before removing to a rack to cool completely.
7. Snickerdoodles can be stored in an airtight container for up to 3 days.
Berries Jubilee1. Heat a saut pan over medium high heat and add berries and sugar, stirring until sugar melts. Add the lemon juice and stir in jam. Add the Chambord or brandy using a ladle (watching out for steam and/or flames).
2. To ignite, lean pan toward a gas flame or ignite with a BBQ lighter and allow flames to subside (to avoid flames, reduce heat to low before adding Chambord and return slowing to a simmer). Stir in the vanilla and spoon the berries over ice cream.
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