Raspberry Shortcake Cookie

This shortcake cookie is a little sweeter than typical shortcake, so we paired it with a berry that has a little more zip, tang, tart than a sweet strawberry. You could try this with any berry and mix and match different Blackberry Patch 3 Ingredient Syrups for a mixed berry shortcake! 

Ingredients
2 cups all purpose flour
3/4 cup granulated sugar
4 tsp baking powder
1/2 tsp kosher salt
1/4 tsp fresh grated nutmeg
1/2 cup cold butter
1 large egg
1/3 cup milk

Whipped Cream
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

• Preheat oven to 450°F and grease 8 or 9" baking pan. 
• Sift flour, sugar, baking powder, salt and fresh grated nutmeg in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. We just cubed the cold butter and cut it in using our hands. You could use a fork, pastry blender or food processor. 
• In a measuring cup, beat egg and milk together. Using a fork, gently stir liquid into flour mixture, just until blended. It will feel very dry - this is OK. It will come together when you smush it into the pan. 
• Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a cookie or scone dough.
• Bake in preheated oven about 15 minutes for 9" cake pan.
• Cool in pan for 10 minutes before removing to wire cooling rack to cool completely.
• Once cooled, store the shortcake in airtight container on counter up to 5 days. Or wrap well in plastic wrap and place in ziplock baggie and freeze up to 3 months.

• Make the whip cream by mixing together the heavy whipping cream, vanilla extract and powdered sugar until medium peaks form. 
• Slice the cookie cake into triangles and plate with fresh raspberries, whipped cream and top with our 3 Ingredient Raspberry Syrup! 

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