Latest revision as of 01:58, 3 February 2011

Serves: 9

Active Time: 1 hour

Total Time: 2 hours 30 minutes

From: Better Homes and Gardens, Nov. 09

Ingredients

Shortbread

1/2 cup dried tart cherries and/or dried cranberries

1/2 tsp. crushed red pepper (optional)

1-1/2 cups all-purpose flour

1/2 cup granulated sugar

2 Tbsp. cornstarch

1/2 tsp. salt

1/4 tsp. baking powder

3/4 cup cold unsalted butter, cut in 1/2-inch pieces

Whipped Filling

1/2 cup whipping cream

3 oz. cream cheese, softened

1/4 cup powdered sugar

1/2 tsp. vanilla

Directions

Step 1

Preheat oven to 325 degrees F. In bowl combine cherries and/or cranberries and crushed red pepper, if desired; cover with boiling water. Let stand 10 minutes; drain.

Step 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 3x1-inch pieces (do not separate). Slide parchment onto baking sheet and remove top parchment.

Step 3

Bake 30 to 35 minutes or until lightly golden. Remove from oven. Cool on wire rack.

Step 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.

Step 5

To assemble, spread flat side of 18 rectangles with scant tablespoon of whipped filling. Top with remaining shortbread, flat side down.

Step 6

Serve with Fudge Sauce. Sprinkle additional cherries and/or cranberries. Makes 18 sandwiches.

Fudge Sauce

In saucepan combine 1/2 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.