The Perfect Recipe for the Butter Loving Sweet Tooth

Gluten-Free Rounds and Fingers with Blackberry Cream Cheese Frosting

Ingredients

1 box Walkers Pure Butter Shortbread Gluten-Free Rounds or Fingers

1 cup fresh blackberries

8 ounces full-fat block cream cheese, softened to room temperature (it’s important to use block cream cheese, not cream cheese spread)

1/4 cup unsalted butter, softened to room temperature

3 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Method

1. Puree 1/2 cup – 2/3 cup fresh blackberries in a small food processor.

2. Push them through a fine-mesh strainer to rid the seeds.

3. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

4. Add confectioners’ sugar, vanilla, blackberries puree, and salt.

5. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

6. Once the blackberry frosting is ready, lay out your cookies and spread a dollop of blackberry frosting on top of each one. Garnish with remaining berries.