food
SHO RTBREAD SAN DW ICHES
W ITH FUDGE SAUCE
PREP: 1 HR. BAKE: 30 MIN. COOL: 1 HR.
OVEN:325°F
SHORTBREAD:
Vi
cup dried tart cherries and/or dried
cranberries
Vi
tsp. crushed red pepper (optional)
i Vi cupsall-purposeflour
Vi
cup granulated sugar
Tbsp. cornstarch
tsp. salt
V
4
tsp. baking powder
3/4
cup cold unsalted butter, cut in
Vi-inch pieces
WHIPPED FILLING:
cup whipping cream
oz. cream cheese, softened
cup powdered sugar
tsp. vanilla
recipe Fudge Sauce,
below
Snipped dried tart cherries and/or
dried cranberries
2
'2
3
'2
1
1
. Preheat oven to 325°F. In bowl combine
cherries and/or cranberries and crushed
red pepper, if desired; cover with
boiling
water.
Let stand 10 minutes; drain.
2
. In food processor bowl combine flour,
granulated sugar, cornstarch, salt, and baking
powder. Add butter and soaked cherries
and/or cranberries. Pulse until dough begins
to clump together. Remove from processor.
Gather dough and press in free-form square.
Roll between two sheets parchment paper
to 12x9-inch rectangle. With knife, cut
thirty-six 3xl-inch pieces (do notseparate).
Slide parchment onto baking sheet and
remove top parchment.
3
. Bake 30 to 35 minutes or until lighdy
golden. Remove from oven. Cool on wire rack.
4
. For whipped filling, in bowl combine
whipping cream, cream cheese, powdered
,
sugar, and vanilla. Beat with electric mixer
on high until stiff peaks form. Refrigerate
until ready to use.
5
. To assemble, spread flat side)ef 18
rectangles with scant tablespoon of
whipped filling. Top with remaining
shortbread, flat side down.
6
. Serve with Fudge Sauce. Sprinkle'^
additional cherries and/ or cranberries.
13
MAKES 18 SANDWICHES.
FUDGE SAUCE In saucepan combine
'/2
cup
whipping cream and 3 tablespoons light
corn syrup. Cook over medium-high heat
until hot. Remove from heat; stir in 4 ounces *
chopped semisweet chocolate until melted. :
Let cool until thick, about 1 hour.
EACH SANDWICH
2S9cal,16gfat(10gsatfat), 44
mgchol,94mgsod.ium,27gcarbo,lgfiber,2gpro.
ffl
1 8 4
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