1 cup unsalted butter, softened 1/2 cup granulated sugar plus 1 tablespoon, divided 1/4 teaspoon salt 2 1/4 cups flour, plus extra for rolling out the dough 1 cup whipping or heavy cream 2 tablespoons confectioners’ sugar, plus extra for garnish 2 teaspoons grated orange zest 2 cups (8 ounces) strawberries, hulled and cut into 1/2 -inch wedges 1 cup (4 ounces) blueberries Mint sprigs for garnish
1 cup unsalted butter, softened
1/2 cup granulated sugar plus 1 tablespoon, divided
1/4 teaspoon salt
2 1/4 cups flour, plus extra for rolling out the dough
1 cup whipping or heavy cream
2 tablespoons confectioners’ sugar, plus extra for garnish
2 teaspoons grated orange zest
2 cups (8 ounces) strawberries, hulled and cut into 1/2 -inch wedges
1 cup (4 ounces) blueberries
Mint sprigs for garnish
Have ready 2 baking sheets lined with parchment paper. With an electric mixer on medium-high speed, cream the butter until smooth, about 2 minutes. Gradually beat in 1/2 cup granulated sugar, stopping machine to scrape down sides of bowl if necessary. When sugar has been added, beat mixture 3 minutes more. Beat in salt. Reduce speed to low and gradually beat in 2 1/4 cups flour, stopping machine to scrape down sides of bowl as necessary. When flour has been added, beat mixture another 3 minutes. Total mixing time will be about 10 minutes. Remove dough, divide in half and shape into two balls. Flatten balls into disks, wrap each in plastic and refrigerate 1 hour.
Place one disk on a sheet of floured waxed paper. Sprinkle dough with flour and top with another sheet of waxed paper. Roll dough into a round 1/4 -inch thick. With a 3-inch cookie cutter, cut out 4 to 5 rounds from dough. Gather together any scraps and re-roll them, taking care not to overwork dough, and cut 1 or 2 more rounds so that you have 6. Repeat with remaining disk so that you have a total of 12 rounds.
Place 6 rounds on each of the baking sheets, leaving plenty of space around each round. Clear enough space in your freezer so that you can freeze the two sheets for 30 minutes. (Gently place one on top of the other, if necessary.)
Arrange a rack at center position and preheat oven to 400 degrees. Bake each sheet of chilled cookie rounds separately until cookies are golden brown, about 10 minutes. Watch carefully. Transfer cookies to a rack to cool. (Cookies can be baked 1 day ahead; cool and store in an airtight container at room temperature.)
With an electric mixer on medium high speed, whip cream until it starts to mound softly, then beat in 2 tablespoons confectioners’ sugar and orange zest. Continue beating just until firm. (Cream can be whipped 1 day ahead; cover and refrigerate.)
At serving time, toss strawberries, blueberries and remaining 1 tablespoon granulated sugar together in a large mixing bowl. Place a cookie on a dessert plate, top with a scoop of berries, then with a generous dollop of whipped cream and finally with a second cookie. Sprinkle with confectioners’ sugar and garnish with a spring of mint. Repeat to make 5 more servings. Serve immediately.
Per serving: 693 calories; 48 g fat (29 g saturated fat; 62 percent calories from fat); 62 g carbohydrates; 142 mg cholesterol; 119 mg sodium; 6 g protein; 3 g fiber.