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5
from 1 vote
Lemon-Scented Shortbread with Berries and Mascarpone Cream
Servings:
6
-8
Author:
Lee Elkins
Ingredients
2 2/3
cups
Bisquick
2/3
cup
milk
3
Tbsp.
butter
melted
4
Tbsp.
+ 1/2 cup sugar
1
Tbsp.
lemon zest
2
cups
mascarpone
3/4
cup
heavy cream
2 16-
oz.
containers of strawberries
sliced
1
pint
blueberries
1
cup
raspberries
Garnish with whole berries
Instructions
Preheat oven to 425F and line cookie sheet with parchment paper or grease with cooking spray.
Gently mix Bisquick, milk, butter, 4 tablespoons sugar and lemon zest in a medium bowl until dough forms.
On floured surface or parchment paper, turn out dough and flatten by hand to about 3/4-inch thick.
Cut out star shapes and place on prepared cookie sheet. Sprinkle with sugar (raw sugar adds a nice golden color).
Bake 8-10 minutes. Let cool.
Toss berries together, and put aside.
With an electric mixer, whisk mascarpone, sugar and heavy cream until blended and smooth, about a minute.
Spoon berries into bowl, top with cream and biscuit, and garnish with whole berries or mint leaves.
Notes
Baking time and number of biscuits depend on the size of your star cookie cutter.