INGREDIENTS

INSTRUCTIONS

WHIPPING CREAM
Mix flour, 2 tablespoons sugar, orange peel and salt in medium bowl. Add
butter and shortening and rub in, using fingertips, until mixture resembles
coarse meal. Sprinkle orange juice over. Stir with fork until moist clumps
form. Gather dough into ball; flatten into disk. Wrap in plastic and
refrigerate at least 30 minutes. (Can be made 2 days ahead. Keep chilled.
Soften slightly at room temperature before rolling out.)
Preheat oven to 375F. Butter heavy large baking sheet. Roll out dough on
lightly floured surface to scant 1/4-inch-thick round. Using 3-inch round
cookie cutter, cut out rounds. Reroll scraps and cut out additional rounds,
forming 8 total. Transfer rounds to prepared baking sheet. Brush lightly
with cream. Sprinkle with 1 tablespoon sugar, dividing equally. Bake
cookies until light golden brown, about 15 minutes. Cool on baking sheet on
rack.
Combine quartered strawberries, 2 tablespoons sugar and Grand Marnier in
medium bowl. Beat 1 cup whipping cream, vanilla and remaining 1 tablespoon
sugar in another medium bowl until soft peaks form.
Place 1 cookie on each of 4 plates. Top cookie with berry mixture, dividing
equally and allowing mixture to spill over sides of cookies. Spoon large
dollops of whipping cream over. Top each with second cookie. Garnish tops
with small dollops of whipped cream and whole strawberries.
Serves 4.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 339 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 83g Carbohydrate; 0mg Cholesterol; 534mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 5
Other Carbohydrates
Converted by MM_Buster v2.0n.

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