As Aired On July 23, 2012
Recipe Courtesy Of Laura Powell, Real Mom, Real Kitchenrealmomkitchen.com
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 Tbsp. baking powder
1 teaspoon salt
6 cups flour
2 cups powdered sugar
1/4 teaspoon salt
1 teaspoon almond extract
8 oz pkg light cream cheese, softened
1 3/4 cups whipping cream
fresh strawberries, sliced
1.) Preheat oven to 350 degrees.
2.) In a large mixing bowl, cream butter and sugar with a mixer. Add eggs and vanilla and blend well.
3.) Then add the baking powder, salt, and flour. Mix until a cookie dough forms.
4.) Roll out to 1/4 to 1/3 inch thickness and cut into desired shapes. There is no need for flour on your counter to work with this dough. I used a 3 inch round cookie cutter and a 3 inch scalloped biscuit cutter to shape the cookies.
5.) Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes or just until beginning to turn brown around the edges. Don’t overcook.
6.) Allow cookies to cool.
For the frosting:
1.) In another bowl, whisk together the powdered sugar, salt, almond extract and cream cheese.
2.) In another bowl, whip the cream until stiff peaks. Ad 1/3 of the whipped cream to the cream cheese mixture and fold together.
3.) Add the remaining whipped cream to the cream cheese mixture and fold until well blended.
4.) Use immediately, or cover and chill until ready to use.
5.) To assemble tarts: frost each cookie with the frosting and then top with the strawberries and blueberries.
(Copyright 2012 Sinclair Broadcasting Group.)