Javamelts Berry Chantilly Cookies

Mother’s Day is just around the corner and these Berry Chantilly cookies are perfect for dessert.  They are a crowd pleaser and absolutely over the top delicious!  

INGREDIENTS:

1 ½ cups flour

¼ tsp salt

½ tsp baking powder

¼ tsp baking soda

½ cup butter, softened

1/3 cup Javamelts vanilla sugar 

¼ cup powdered sugar (you can make flavored powdered sugar just by using 1 cup of Javamelts Flavored Sugar and 1 tbs of cornstarch - pulse in a blender until it becomes powdery - it's that simple and so delicious!) 

1 egg, room temp

2 tsp vanilla

½ cup fresh blueberries

½ cup fresh strawberries, chopped

Topping:

1 cup whipping cream

2 tbsp powdered sugar

½ tsp vanilla

Raspberry or blueberry jam to top

Raspberries, chopped strawberries and blueberries to top

INSTRUCTIONS:

-Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

-In a medium bowl, combine the flour, salt, baking powder and baking soda and whisk until combined. Set aside.

-In a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy.

-Add in the egg and vanilla and mix until combined.

-Add in the flour mixture in 3 rounds, mixing until just combined. Careful not to overmix.

-Thoroughly dry your fresh blueberries and chopped strawberries. Add them into the dough and gently fold in with a spatula to combine.

-Using a ¼ measuring cup or your hands, create 8 cookie dough balls. Mine were 70 grams each.

-Bake for 12-14 minutes or until set.

For the topping:

In a stand mixer fitted with the whisk attachment, whisk the whipping cream, powdered sugar and vanilla for several minutes until you have a light and fluffy whipped cream.

-Once the cookies are completely cooled, spread on a generous amount of whipped cream, then a dollop of jam to the center, then the fresh fruit.

-Refrigerate and enjoy! 

Photo and recipe credit by:  Aubrey Ansah - @talksweetome