Rum-Berry Shortcake

Name: Rum-Berry Shortcake
Ingredients: 4 tablespoons orange blossom honey; 3 tablespoons dark rum or 3 tablespoons orange juice; 1 teaspoon finely shredded lime peel; 2 tablespoons lime juice; 4 cups mixed berries, such as blueberries,red raspberries,golden raspberries,black raspberries,and sliced strawberries; 6 large snickerdoodles or 6 large sugar cookies; whipped dairy dessert topping; toasted coconut (optional)

8 ingredients

7 steps

Ingredients

4 tablespoons orange blossom honey
3 tablespoons dark rum or 3 tablespoons orange juice
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
4 cups mixed berries, such as blueberries,red raspberries,golden raspberries,black raspberries,and sliced strawberries
6 large snickerdoodles or 6 large sugar cookies
whipped dairy dessert topping
toasted coconut (optional)

Directions

1

In a medium serving bowl stir together honey, rum or orange juice, lime peel, and lime juice.
2

Add berries; stir gently to mix.
3

Let stand at room temperature at least 15 minutes, or refrigerate up to 1 hour.
4

On large serving tray, arrange cookies next to bowl of berries.
5

Place whipped topping in bowl of ice.
6

Place toasted coconut in another bowl.
7

To serve, have each person assemble his or her own shortcakes on dessert plates by spooning berries over cookies, then adding whipped topping or coconut.