Javamelts Berry Chantilly Cookies

Desserts can be fun and interesting.... using our flavored sugars, all of your guests will wonder what you did to make them taste over the top delicious!  

INGREDIENTS:

1 ½ cups flour

¼ tsp salt

½ tsp baking powder

¼ tsp baking soda

½ cup butter, softened

1/3 cup Javamelts vanilla sugar 

¼ cup powdered sugar (you can make flavored powdered sugar just by using 1 cup of Javamelts Flavored Sugar and 1 tbs of cornstarch - pulse in a blender until it becomes powdery - it's that simple and so delicious!) 

1 egg, room temp

2 tsp vanilla

½ cup fresh blueberries

½ cup fresh strawberries, chopped

Topping:

1 cup whipping cream

2 tbsp powdered sugar

½ tsp vanilla

Raspberry or blueberry jam to top

Raspberries, chopped strawberries and blueberries to top

INSTRUCTIONS:

-Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

-In a medium bowl, combine the flour, salt, baking powder and baking soda and whisk until combined. Set aside.

-In a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy.

-Add in the egg and vanilla and mix until combined.

-Add in the flour mixture in 3 rounds, mixing until just combined. Careful not to overmix.

-Thoroughly dry your fresh blueberries and chopped strawberries. Add them into the dough and gently fold in with a spatula to combine.

-Using a ¼ measuring cup or your hands, create 8 cookie dough balls. Mine were 70 grams each.

-Bake for 12-14 minutes or until set.

For the topping:

In a stand mixer fitted with the whisk attachment, whisk the whipping cream, powdered sugar and vanilla for several minutes until you have a light and fluffy whipped cream.

-Once the cookies are completely cooled, spread on a generous amount of whipped cream, then a dollop of jam to the center, then the fresh fruit.

-Refrigerate and enjoy! 

Photo and recipe credit by:  Aubrey Ansah - @talksweetome