FRESH BLACKBERRY NAPOLEONS (8 SERVINGS)
1 cup butter, soft
2 cups all-purpose flour
½ cup + 2 T confectioners’ sugar, divided
¼ cup cornstarch
½ cup + 2 T heavy whipping cream, divided
1 tsp vanilla extract
1 (3 oz) package cream cheese, softened
¼ cup seedless blackberry preserves
Garnish whipped cream, fresh blackberries, fresh mint
In large bowl, beat butter at medium speed with an electric mixer until creamy. In medium bowl, combine flour, ½ cup confectioners; sugar, and cornstarch. Add flour mixture, 2 T cream, and vanilla to butter. Beat until well combined. Wrap dough in plastic wrap, and refrigerate for 2 hours.
Preheat oven to 350. Line baking sheets with parchment paper; set aside
On lightly floured surface, roll dough to ¼ inch thickness. Using a 2 ¾ inch round cookie cutter, cut out dough. Place 1 inch apart on prepared baking sheets. Bake for 12-14 minutes, or until lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.
In small bowl, combine cream cheese, blackberry preserves, and remaining 2 T confectioners’ sugar. Beat at medium speed with an electric mixer until creamy. Add remaining ½ cup cream; beat at high speed until stiff peaks form.
Place 1 cookie on each of 8 dessert plates. Top each cookie
with about 2 tsp cream cheese mixture and blackberries. Repeat layers once, and
top each with remaining cookies. Garnish with whipped cream, fresh
blackberries, and mint if desired.