So. Last week was DC’s Summer/Fall Restaurant week. And let me tell you, I was inspired.
You’ll find out more about that inspiration tomorrow, but for today I’m going to show you how to make the base of tomorrow’s recipe – Blueberry Shortbread Cakes with Vanilla Mascarpone Cream.
Also, you have something else to look forward to! I’m headed down to Nashville to visit my family this weekend. You know what that means? Lots of good cookin’ and fun! Expect to see homemade peanut butter cups, spinach artichoke dip, and italian sausage meatball heroes, all with the Cummins’ twist of course!
Makes about 10 “cakes”
Ingredients::
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 1/2 cup confectioners’ or granulated sugar
Directions::
- Preheat oven to 325 degrees. Spray nonstick spray onto a large baking sheet or jelly roll pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
- Spread dough into prepared pan in an even layer with frosting spreader ; prick all over in even intervals with a wooden skewer or fork.
- Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into circles with biscuit cutters or round cookie cutter. Cakes will keep, in an airtight container, at room temperature 3 weeks.
The Shortbread Mafia
Only use the sugar for sprinkling the shortbread straight out of the oven...this is optional!
If you don't have one of these (frosting spreader), you're missing out - thanks Mom!
