Almond Pastry with Fresh Strawberries and Cream
1 3/4 c. all purpose flour, 3/4 c. confectioner’s sugar, 1/2 c. cake flour, 1 c. softened butter. 1 tsp almond flavoring, 1 tsp butter flavoring. Mix these ingredients together with mixer (will be stiff.) Line a cookie sheet with foil and spray with Pam. Pat dough into cookie sheet and sprinkle with confectioner’s sugar. Roll out to an even crust (it will be rather thick.) Bake @ 350 for 15-20 minutes. Cool 5-10 minutes then cut into squares with a pizza cutter. Serve with strawberries and whipped cream.
Kay Thomson of Jackson makes this family favorite when the fresh strawberries come in and her sister-in-law, Sherry Thomson shared it with me. Sherry is a lifelong friend and wonderful cook, so you’ll want to try this one for sure. Cap strawberries, slice, and add a little sugar or Splenda if you like. Mix a little confectioner’s sugar in the cream as you whip it.
I thought this would be good served for Memorial Day and plan to decorate with peonies which I love. Here are some peonies in the yard, on the table, and a painting "Peonies in Waiting" by Nashville artist, Shane Michael Neal. Enjoy and have a safe and happy weekend.
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