Recipe by ChefKasie
"A shortbread I created for strawberry shortcake or even peach shortcake. The size and shape of these are really up to you. Baking time can vary; you are looking for a golden brown top."
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sifted confectioners' sugar
cold butter, cut into chunks
cream cheese, softened
milk, or as needed
milk, or to taste
I had trouble with the dough being too sticky even though I tried to use a small amount of the milk. I tried refrigerating the dough. I ended up rolling the dough between two sheets of waxed paper sprinkled with powdered sugar. When I baked the shortbread, even though I used parchment paper the bottom was very brown. After tasting the shortbread, it was like a biscuit.
This is a cross between a shortBREAD COOKIE and a shortCAKE BISCUIT. I would have assumed this were a cookie recipe had it not been for the other review and the description mentioning "for strawberry shortcake or even peach shortcake." So I made this for strawberry shortcakes. The dough was so wet and sticky to work with that I just dropped it onto the bakesheet and formed it into circles. Cooked up to little puffed, cakey cookies and tasted fine as well, but I think I'll stick with my usual shortbread recipe for cookies and usual biscuit recipe for shortcakes. Thanks for the try.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Shortbread
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 159
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