Red, White and Blueberries with Shortbread Stars
The 4th of July is just around the corner and I can't wait to get started on all manner of tri-colored treats. One 4th Party we held that I particularly liked was one where each food was theme-related. We had it later in the evening, desserts only, and then we gathered for the fireworks.
Everyone had a terrific time. The women asked how each dish was made, the men ate like animals (as usual) and the kids kept going on about how "cuuuute" everything was. The pièce de résistance however, wasn't food at all; it was the fireworks. We lived on the side of a mountain that overlooked the city and the spot where the fireworks were set off. We all sat back in comfy chairs and watched the display from the perfect vantage point.
This year will most likely be just us, but I still love to show-off a little for my family. This dessert is simple and pretty and everyone likes it. We serve it with a choice of whipped cream or vanilla ice cream and there's never any left.
Hands-On Time: 10 minutes
Ready In: 1 hour and 10 minutes
Yield: 8 servings
2 cups fresh blueberries
2 cups fresh strawberries, hulled and quartered
1 cup sugar
1 teaspoon vanilla extract
1 cup unsalted butter, softened
1/2 cup confectioner's sugar
2 cups all-purpose flour
- Toss together fruit, sugar and vanilla and refrigerate for at least an hour before serving.
- Pre-heat oven to 350 degrees Farenheit.
- Combine butter and confectioner's sugar and stir well.
- Add flour, a cup at a time, and mix into a soft dough.
- Roll dough on a surface sprinkled with powdered sugar to a 1/2-inch thickness.
- Cut with a 4-inch star-shaped cookie cutter.
- Transfer to ungreased cookie sheets and bake for 8-10 minutes until bottoms are golden and tops are set, but not browned.
- Spoon fruit mixture into bowls and serve over ice cream or with a dollop of whipped cream and a Shortbread Star.