Pastry chef Jillian Simms makes fruity butter cookies

Good Morning CT at Nine

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.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Don't Miss

More Don't Miss