Monday, July 29, 2013

Peach And Raspberry Shortcake Cookies

 Well, I think it's safe to say, that by all know that one of my favorite dessert bloggers is cookies and cups.  I've shared with you in the past, several recipes I've tried of hers...the Strawberry Gooey Butter Cookies and the Chocolate Chip Cream Cheese Breakfast Cookies.  Being summertime, with all of the fresh fruits we have available here in the great Mitten State (Michigan), I decided to try another one of her fruit-based recipes, knowing I couldn't go wrong.
 The original recipe of Shelly's was titled Strawberry Shortcake Cookies, in which she did a guest post at another blog which you can find here.  And although I did try the strawberry version (which was delicious by the way), I also had the crazy idea to try it with some fresh peaches and raspberries that I had just bought.  Wow.  Was that ever a good idea!  What I did was simply swap out the strawberries, for fresh peaches and raspberries.  I did everything else the same.  The peach version, had a very faint peach taste, so I added a little extra pureed peaches to give it a stronger flavor.  Just improvise, depending on how strong you like the flavor.  The raspberry, I added the exact same amount Shelly listed for the strawberries.  If you enjoy butter cookies and the refreshment of fresh summer fruit, you can't go wrong with Shelly's cookies (or any other dessert of hers for that matter).
The recipe is as follows:


2/3 cup vegetable shortening
2/3 cup Challenge butter, room temperature
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
2 tsp baking powder
1 tsp salt
3 1/3 cup flour
Strawberry Frosting:
1 cup butter
1/2 cup fresh strawberries
4 - 5 cups powdered sugar (depending on consistency desired)
Strawberries, cut in half to top cookies


Preheat oven to 350°
Line baking sheet with parchment, set aside
In mixing bowl cream together butter, shortening and sugar until light and fluffy on medium speed.
Lower speed and add eggs and vanilla, continue mixing on medium until incorporated.
Turn speed back down to low and add in flour, baking powder and salt, mixing until dough just comes together.
Roll into "large-walnut-sized" balls and place on baking sheet, about 2 inches apart.
Bake for 8-9 minutes until edges are just golden.
Transfer to wire rack to cool.
In a food processor puree strawberries until they become a liquid.
In mixing bowl with paddle attachment beat butter until fluffy. Add in 4 cups of powdered sugar and beat until well combined. Add in 1/4 cup of the strawberry puree, beating until completely incorporated. If desired, add more powdered sugar and beat, until desired consistency is reached.
Frost each cookie with a heaping tablespoon of frosting.
Top with a fresh strawberry.
Recipe Source- Cookies and Cups
I am entering this {Peach and Raspberry Shortcake Cookies} in the Creative Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!“)


  1. I LOVE this idea of using the different fruits!

    1. I've loved every dessert I've tried of yours! :)