Scottish Buttery Shortbread with Raspberries and Cream

• 1 cup butter
• 1 cup sifted powdered sugar (called sometimes, confectioners
• icing)
• 2 eggs
• 2 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. vanilla
• 1 pint raspberries (or strawberries)
• Whipped Creme Fraiche
• 3/4 cup whipping cream
• 2 tbsp. sifted powdered sugar
• 1/2 tsp. vanilla
• 1/4 cup sour cream

1. FOR THE SHORTBREAD: Cream butter with sugar until mixture is light and fluffy.
2. Beat in eggs, beating well after each addition.
3. Mix together flour and baking powder and beat in until blended.
4. Beat in vanilla.
5. Spread batter into a greased 10 inch springform pan and bake in a 350 F. oven for about 30 minutes, or until top is browned and cake tester, inserted in center, comes out clean.
6. Allow to cool in pan.
7. When cool, remove from pan and spread top with Whipped Creme Fraiche and stud top with raspberries or strawberries.
8. Serve 8 to 10.
9. FOR THE WHIPPED CREME FRAICHE: Beat cream with sugar and vanilla until cream is stiff.
10. Beat in sour cream until blended.
11. NOTE: It is not easy to test this cake, as the high butter content can leave the tester clean and the cake can still be undercooked.
12. So, make certain that the top is golden brown, that the edges start to pull away slightly and that the center feels firm and dry.
13. Easiest & Best!
14. Coffee Cakes and Quick Breads

butter, powdered sugar, eggs, flour, baking powder, vanilla, raspberries, fraiche, whipping cream, powdered sugar, vanilla, sour cream

Taken from www.foodgeeks.com/recipes/20600 (may not work)