Cold butter or marg
Almond flavored liqueur,
Preheat oven to 425. Combine flour, baking powder and salt in medium
bowl. Cut in butter with pastry blender or two knives until mixture
resembles course crumbs. Add milk and vanilla, mix just until dry
ingredients are moistened. Knead dough gently on lightly floured
surface ten times. Roll or pat out to 1/2 inch thickness. Cut with 3
inch heart or round-shaped biscuit cutter; place on ungreased cookie
sheet. If necessary, reroll scraps of dough in order to make six
shortcakes. Beat together egg and water; brush lightly over dough.
bake 12 to 14 minutes or until golden brown. Cool slightly on wire
While shortcakes are baking, combine berries, pourable fruit and 3
tablespoons liqueur; let stand at room temperature 15 minutes. beat
cream with remaining 1 tablespoon liqueur until soft peaks form.
Split warm shortcakes; fill with about 2/3 of the berry and whipped
cream mixtures. replace tops of shortcakes; top with remaining berry
and whipped cream mixtures.
*2 tablespoons no-sugar-added strawberry fruit spread combined with 1
tablespoon warm water may be substituted. **3 tablespoons thawed
frozen unsweetened apple juice concentrate plus 1/2 teaspoon almond
extract may be substituted for the liqueur in the berry mixture, and
1 tablespoon thawed frozen unsweetened apple juice concentrate may be
substituted for the liqueur in the whipped cream mixture.
Submitted By PAULA DAVIS MSG#: 2292