3 cups flour
1/2 cup confectioner's sugar
2 sticks unsalted butter
12 strawberries, hulled
12 (24) raspberries, hulled (or frozen)
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.