Thursday, February 7, 2013

Pound Cake Cookies Shortcakes

Pound Cake Cookies Shortcakes

Hi everybody :)
It's a raining day here in Georgia, I think I'm going to hop back in bed after I post this. Back in 2011, I won a box of recipe cards from Beth of Baked by Beth, called One Smart Cookies. I decided to browse  through them the other day and stumbled across this recipe, Pound Cake Cookies. Being the southern girl I am, I had to give it a try. 

I wanted to make something extra special with the cookies, so I made them into another southerner's delight; Shortcakes! Let's get it started...
Pound Cake Cookies
1 cup butter
1/2 cup shortening
2 eggs
1 1/2 cups sugar
3 1/2 cups flour
1 tablespoon vanilla, lemon, or almond flavoring

Cream together butter, shortening, eggs, and sugar. Add flour and flavoring and mix well. (I used lemon extract & added 1 teaspoon lemon zest.) (Dough will be sticky.)
Chill dough well; roll out into a lightly floured surface and cut cookies to the shape and thickness you like. (TIP: I mixed 1 part powdered sugar and 1 part flour together for rolling, instead of just flour. I divided in half & chilled overnight, the dough is much easier to roll and cut if cool. rolled to 1/4-inch thick, used medium heart shape cutter.) 
Bake at 350 for about 10 minutes. (I sprinkled with sugar crystals and baked for 8 minutes) Makes about 2 dozen.
Source: One Smart Cookie

Additional Ingredients:
Strawberries, washed, dried, and sliced
Cool Whip or sweetened whipped cream
To Assemble:
Place cookie on serving plate (I used 2 cookies sandwiched together). Add about 2 tablespoons of whipped cream or  en0ugh to cover cookie. 
Layered with strawberries, (I used 1 - 1 1/2 per layer) Repeat to form 3 layers of cookies and 2 layers of cream and strawberries. 
Garnish with a dollop of cream, topped with a strawberry.

What I did and/or Think:
The changes I made are in Bold, Italic, and Purple. I only made half of the recipe above. I tried to get thick cookies but the dough spread when baked, (I should have used all butter) so I put two cookies together when layering. If you want these to be thicker, bake them before cutting them or use all butter. (Shortening causes cookies to spread more.)

The Taste: The cookies are not overly sweet but they do have a wonderful flavor. They paired well with the strawberries and cream. I think this would also be great with other fruits as well. It is an A.G.R. (Another Great REPEAT).

This is also my favorite way to serve pound cake too :) 
ENJOY! Come again...

Linked to:
Katherine Martinelli: Valentine's Day Round Up 
The Better Baker Weekend Potluck
Full Plate Thursday @ Miz Helen's Country Cottage
The Mandatory Mooch Tasty Thursday  
Sweet 2 Eat Baking: Sugar & Slice Sunday  
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms   
Flour Me With Love: Mix it up Monday! 
Jaime @ Mom's Test Kitchen  


  1. Hi Cindy,
    Well I thought it was going to be the Fondue and now I may just have to add these Pound Cake Cookies! Hope you have a fabulous week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Cindy, these pound cake cookies sound amazing! And they look beautiful as shortcakes!!