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Star & Stripes Mascarpone Shortbread
Crunchy shortbread w/light mascarpone frosting and ripe summer berries. Festive & fun! Perfect for 4th of July, Labor Day & Memorial Day.
white granulated sugar
optional: 1 teaspoon unflavored gelatin
dissolved in a couple teaspoons cold water
Preheat oven to 375 degrees
Beat butter until creamy.
Gradually add 1 cup sugar 'til mixtures is smooth.
Add in flour.
Press dough with floured hands into parchment lined 12" X 16" cookie sheet.
(Parchment makes it easy to lift the shortbread out of the pan after baking for easier, precise cutting.)
Bake at 375° for 18 minutes or 'til golden brown.
Remove from oven and cool for ten minutes.
While still warm, carefully lift shortbread out of the pan with the parchment paper and place on a large cutting board.
Cut into 2 1/2 " by 4" rectangles while warm.
When cool, frost with Mascarpone Frosting.
Place mascarpone, vanilla, sugar and whipping cream together in a mixing bowl.
Optional: dissolve 1 teaspoon unflavored gelatin in a couple teaspoons cold water.
Whisk water and gelatin together and let "bloom" a minute or two.
Add this gelatin mixture in with the other frosting ingredients.
(Unflavored gelatin helps the light frosting hold up in the heat.)
Beat all together just until soft peaks form.
(Be careful not to overbeat or it will quickly turn into butter!)
Decorate with blueberries for stars and strawberry slices for stripes.
(I cut the strawberries in half first, then cut those into thin slices, and trim down.)
Serve immediately or cover and refrigerate.
You'll have leftover shortbread strips after cutting into 16, 2 1/2 " by 4 " bars. (Lucky you!)