Nunnymolers 3 cups flour 1/2 cup confectioner's sugar 2 sticks unsalted butter 12 strawberries, hulled 12 (24) raspberries, hulled (or frozen) honey raspberry or strawberry jam Preheat oven to 350*. Whisk together flour and sugar, add butter and rub it into mixture until it resembles fine breadcrumbs. Sprinkle in 4 tablespoons ice water and work it until it forms a dough. Divide the dough into 12 little balls. Flatten each ball into 5" round. Spread each round with a thin layer of honey. (A finger works best) Place one strawberry and one raspberry in the middle of each round. Fold up the edges and pinch them together to form a cup around the fruit. Put a small dollop of jam in the top of each. Bake until firm and golden, 20 to 25 minute. Let cool on a wire rack. I used frozen raspberries and put two in each round. Three might have been better. The strawberry and the strawberry jam overpowered the taste of raspberry. I was expecting a cookie. What I got was a mini-tart. The dough baked firm but very light brown. I didn't want to cook it further because I didn't want to burn the fruit. Next time, I'l brush it with a beaten egg and sprinkle with confectioner sugar. Best eaten warm with a glass of milk.
Guosim Shrew Shortbread 2-1/2 cups flour pinch salt 2 sticks unsalted butter 1/2 cup superfine sugar, plus for sprinkling Prehead oven to 325* Grease cake pans, line with waxed paper. In a mixing bowl, stir together flour and salt. Add butter and rub it into the mixture until it resembles fine breadcrumbs. Add sugar and knead into mix. Press the dough into pans, bake until firm and golden, about 45 minutes. Sprinkle sugar over the warm shortbread and cut into pieces. Let cool. Technically, I didn't make this recipe. In practice, it's nearly identical to the Nunnymoles on top. I'm checking it off the list.