It is so great to live in a place where produce is so easy to bring home straight from a farm. This is one of the things I love the most about Spring & Summer in South Carolina!
Since we can't possibly eat a whole box of strawberries before they start to go bad, I washed about half to freeze, and the other half to eat this week. (I actually got started eating the strawberries on the way home, just couldn't resist!)
Tonight I made up a batch of my favorite short-bread to serve with our fresh berries and icecream! Here's the recipe for the yummy shortbreads which would go great with pretty much any fresh fruit topping!
Shortbread Ingredients:
1&1/2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup cold butter
1 egg, slightly beaten
1/2 cup sour cream
2 TBS milk
Instructions:
Preheat oven to 400F and lightly grease a baking sheet. In medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture is crumbly. Combine egg, sour cream and milk in a separate bowl. Add to flour mixture and stir with a fork until moistened.
Drop dough into 8-10 mounds onto baking sheet and bake for 10-12 minutes until golden brown.
Enjoy topped with strawberries and ice cream or cool whip!
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