Sweets: Berries & limes



These cookies are a two-bite take on Brazilian “lemonade” (basically a creamy limeade). Just swirl a dollop of tangy citrus filling between two tender sugar cookies — and let it shine through the cutest of cutouts.

Active Time: 1 hour 20 minutes

Total Time: 4 hours 25 minutes

Makes: 30

3 cups unbleached all-purpose flour, plus more for dusting

1⁄4 teaspoon baking powder

Kosher salt

2 sticks plus 6 tablespoons unsalted butter, softened

1 3⁄4 cups powdered sugar, plus more for dusting (optional)

1 large egg, room temperature

1 teaspoon pure vanilla extract

12 ounces sweetened condensed milk (1 cup)

6 tablespoons fresh lime juice, plus 1 teaspoon grated zest

3 ounces cream cheese, room temperature

1. Whisk together flour, baking powder and 1 teaspoon salt. Beat 2 sticks butter with sugar on high until fluffy, 4 minutes. Beat in egg, vanilla and 1 tablespoon water. Reduce speed to low; add flour mixture and beat to combine. Divide dough in half; flatten into disks. Wrap in plastic and freeze until firm, 30 minutes.

2. Preheat oven to 325 F. Remove one disk from freezer; let stand 15 minutes. On a floured surface, roll out 1/8-inch thick. Using a 2 1⁄2-inch cutter, stamp out rounds; place on parchment-lined baking sheets. Roll scraps; cut out more rounds. Repeat with other disk. Cut 3⁄4-inch teardrops from half of cookies. Refrigerate 30 minutes. Bake, rotating sheets once, until edges are golden, about 20 minutes. Let cool on sheets on wire racks.

3. Heat milk in a small pan over medium-high, stirring until bubbling. Reduce heat to medium. Cook, stirring, until it has the consistency of pudding, 5 minutes. Strain into a bowl. Whisk in juice, zest and a pinch of salt. Cover surface with plastic; refrigerate 30 minutes.

4. Beat remaining 6 tablespoons butter, cream cheese and milk mixture on medium-high until fluffy. Spread 2 teaspoons filling on a solid cookie; top with a cutout. Repeat with remaining cookies. Refrigerate, covered, at least 1 hour and up to 4 days. Dust with sugar before serving.



Blueberries, raspberries and blackberries really make these vanilla cupcakes pop.

Active Time: 25 minutes

Total Time: 3 hours

Makes: 12

45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 1⁄2 cups)

1/2 cup unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 stick unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temperature

3/4 cup whole milk

1 cup sweetened shredded coconut

1 teaspoon unflavored gelatin

1 cup cold heavy cream

2 tablespoons powdered sugar

1/4 teaspoon pure vanilla extract

1 1⁄2 cups mixed fresh berries, such as blueberries, raspberries and blackberries

1. Preheat oven to 350 F. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder and salt.

2. Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.

3. Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.

4. Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don’t let it set).

5. Beat together cream, powdered sugar and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.

6. Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.

Reader Comments ...

Next Up in Austin360 Eats

Make your own avocado toast with tips from top Twin Cities chefs

Like all obsessions, this one started quietly, and then quickly snowballed. Earlier this year, I was reading “On Vegetables” (Phaidon, $49.95), the fascinating garden-to-kitchen tour guide written by Los Angeles chef Jeremy Fox, and the recipe on page 55 struck a chord. “Avocado toast is ubiquitous on Southern California menus, and...
Chemical engineer turned baker offers tips for bread
Chemical engineer turned baker offers tips for bread

The smell of freshly baked treats greets patrons as they step into the newly opened Village Oven at 1407 Union St., in Brunswick.  The brand new bistro, just five weeks in operation, was formerly the site of a car wash, but has found new life as a Euro-inspired cafe. The latest locale to join the ranks of the downtown business is the brain child...
From Maritime Bairrada in Portugal, wines of natural freshness
From Maritime Bairrada in Portugal, wines of natural freshness

For many Americans, the wines of Portugal are a great unknown. Unlike those of France, Italy or Spain, Portuguese wines do not carry with them much of an identity. A mention evokes no particular image except perhaps for port, the famous fortified wine. The problem is, few Americans drink fortified wine anymore. If consumers do, my impression is that...
Chefs offer wounded soldiers a welcome taste of comfort
Chefs offer wounded soldiers a welcome taste of comfort

All Ryan Davis ever wanted to be was a pilot. He was set to become a full-time instructor with Silver State Helicopters in Mesa, Arizona, when the company suddenly went bankrupt, just one more victim of the economic meltdown of 2008. Davis considered his various options - and then joined the U.S. Army later that same year. "I wasn't forced into...
An ‘organic’ menu? well, not entirely
An ‘organic’ menu? well, not entirely

About four years ago, Gil Rosenberg started eating at Bareburger, an international restaurant chain, after undergoing surgery that left him prone to infection and more inclined to eat organic meat. And the sign outside the Bareburger in Astoria, Queens, where he first ate, prominently displayed the word “organic” above the restaurant&rsquo...
More Stories