Ingredients
- 3 sticks butter, softened, (about 337g)
- 3/4 cup (175 mL) confectioners' sugar
- 1 tsp. (5 mL) vanilla
- 1/2 tsp. (2 mL) salt
- 3 cups (750 mL) all-purpose flour
- 2 cups (500 mL) blueberries, divided
- 1 Tbsp. (15 mL) granulated sugar
- 1 cup (250 mL) red raspberries
- 16 small scoops Breyers® Creamery Style™ Natural Vanilla Ice Cream or Breyers® Creamery Style™ French Vanilla, (about 1 L)
Directions
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Preheat oven to 350°F.(180° C).
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For cookies: beat butter with electric mixer in large bowl until creamy, about 5 minutes.
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Add confectioners' sugar and beat until well combined, about 2 minutes. Beat in vanilla and salt
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Add flour; mix until no streaks of flour remain. (Do not overmix; dough will be soft.)
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On well-sugared surface, roll out dough to 6 mm thickness. Cut with 10-cm round cookie cutter into 12 rounds. (It will be necessary to gently combine and re-roll dough scraps.) Cut 4 of the rounds in half.
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Place cookies 2.5 cm apart on ungreased cookie sheets. Bake 13 minutes or until somewhat firm but still pale in color. (Do not overbake.)
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Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered at room temperature up to 3 days. To freeze, place cookies in airtight container, separating layers with waxed paper.
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Mash 125 mL blueberries with fork in medium bowl; stir in granulated sugar.
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Gently stir in raspberries and remaining blueberries. Cover and let stand at room temperature 30 minutes.
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For each “shortcake,” place whole cookie on dessert plate.
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Top with 2 small scoops Breyers® Creamery Style™ Natural Vanilla Ice Cream; place cookie half between scoops. Spoon fruit topping over ice cream and serve immediately.
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