LEMON-NUTMEG SHORTCAKES WITH BERRIES

"Large grain sugar glistens on the tops of these miniature shortcake squares."

FOR THE SHORTCAKES:
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/3 cup cold Land O Lakes Butter
1/2 cup buttermilk
1 egg yolk, beaten
1 tablespoon large grain sugar
FOR THE FRUIT:
1 1/2 cups fresh raspberries
1 cup fresh blueberries
2 tablespoons sugar
FOR THE TOPPING:
3/4 cup Land O Lakes Gourmet Heavy Whipping Cream
1 tablespoon powdered sugar

Preheat oven to 450 degrees F.

Combine flour, 2 tablespoons sugar, baking powder, lemon peel and nutmeg in large bowl; cut in butter until mixture is crumbly. Stir in buttermilk and egg yolk just until moistened. Knead on lightly floured surface 4 or 5 times until dough forms a
ball.

Roll out dough to 6x4 1/2-inch rectangle; sprinkle with 2 tablespoons large grain sugar. Cut into 12 (1 1/2-inch) squares with sharp knife. Place 1 inch apart on ungreased baking sheet.

Bake for 10 to 12 minutes or until golden.

Meanwhile, stir together raspberries, blueberries and 2 tablespoons
sugar in large bowl.

Beat chilled whipping cream in chilled small deep mixer bowl at high speed, scraping bowl often, until soft peaks form (45 to 60 seconds). Continue beating, gradually adding powdered sugar, until stiff peaks form
(30 to 60 seconds).

TO SERVE:
Place 3 warm shortcake squares in each individual dessert dish; top with fruit and whipped cream.

Servings: 4
Source: Land O Lakes Recipe Collection #62