Pastry chef Jillian Simms makes fruity butter cookies, perfect for an outdoor picnic.
1 lb butter, softened
1 c. powdered sugar
½ c. cornstarch
½ t. salt
3 c. flour
½ t. vanilla extract
Preheat oven to 325 degrees.
Cream butter and powdered sugar until light and fluffy, 5-10 minutes. Mix cornstarch, salt, and flour in a medium bowl. Add to butter mixture, stirring until just combined.
Scoop dough onto parchment lined baking sheets using a 2 oz scoop, or roll into balls by hand (roughly the size of a ping pong ball). Press dough flat with your palm or the floured bottom of a glass. Bake for 15-18 minutes, or until edges are just beginning to show color. Cool completely before frosting tops of cookies with an offset spatula. Finish with sprinkles if desired.
8 oz butter, softened
3 ¼ c. powdered sugar
1 t. vanilla extract
2 T. milk or cream
Freeze dried fruit of your choice, 1 ½ c. total
Beat all ingredients in the bowl of a stand mixer until light and fluffy. Alternately, beat with a hand mixer in a large bowl. While frosting is beating, use a food processor to grind freeze dried fruits into a powder. Sift powder to remove any seeds or larger bits that may be remaining. Mix fruit powder into frosting until well combined, adding milk 1 t. at a time if frosting becomes too thick.
You can flavor the full batch of frosting with 1 ½ c. freeze dried fruit of a single variety, or, for a fun twist, use about ½ c. of three different fruits and flavor 1/3 of the frosting with each. Raspberry can be particularly flavorful.