Monday, January 6, 2014

Edible Shortbread spoons with lemon curd and a blackberry

There is something endearing about an edible spoon. I have never made them before and now that I have made these I only want to make them. I want to make chocolate ones, and sundried tomato basil ones, and I want to use them with my coffee... I'm a little obsessed. These are vanilla shortbread cookies with a dollop of lemon curd and a blackberry. 

Here is what you need:

2 1/2 cups of flour
3/4 cup of sugar
1 cup of butter (softened to a cool room temperature)
2 teaspoons of vanilla
2 Tablespoons of cream cheese  (softened to a cool room temperature)

Here is what you do:

1. Preheat the oven to 375 degrees F
2. Using a standing mixer add all of the ingredients
3. Squich all the dough into two fat patties, wrap in plastic cling wrap and place in the fridge.
4. One at a time roll out the dough to about 1/3 to 1/4 of an inch thick and cut with cookie cutters.
5. Place on parchment paper and bake for 10 minutes. Or until the edges turn a slight golden color. They shouldn't get brown.
6. Cool completely before decorating, adorn as desired. I put about 1/2 a teaspoon of store-bought but good quality lemon curd and topped each one with a plump juicy blackberry. 

They were a hit at the party. We didn't have any left over. 

As always, many blessings, much love, and happy baking!

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