Shortbread Cookies with Amaretto Cream Filling and Strawberries

Directions

Cookies

1In a bowl combine the flour, the cornstarch and the sugar; blend in the butter until the mixture resembles coarse meal. Form the dough into a ball. Make cookies by forming a ball with 1 generous tablespoon of dough, placing on a greased baking sheet and flattening with the bottom of a glass or palm of hand. Bake in 350 degree oven for 13-15 minutes, or until the edges are golden. Transfer cookies to a rack and let them cool to room temperature.

Sauce

1In blender or food processor, puree the sliced strawberries with the sugar, scraping down the sides. Chill until ready to assemble and serve dessert.

Strawberries:

1Combine the chopped strawberries with 2 tablespoons of Amaretto. Chill until ready to assemble and serve.

Cream

1In a chilled bowl beat the heavy cream until it holds soft peaks. Beat in the powdered sugar, sour cream and remaining tablespoon of Amaretto, beating the mixture until it just holds stiff peaks.

Assembly

1Drizzle about 2 tablespoons of sauce on each dessert plate and place a cookie in the center of each plate. Pipe or spoon some of the cream mixture on each cookie. Spoon about 1/4 cup of the strawberries on top of the cream mixture and sprinkle with a few almonds. Place another cookie on top and pipe additional cream on top it. Arrange the sliced strawberries and remaining almonds decoratively around the dessert and serve.