Bourbon Peach Sugar Cookie Shortcakes
A delicious summer peach shortcake dessert made with vanilla bean sugar cookies topped with sweetened mascarpone cheese and bourbon peaches.
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Ingredients
Bourbon Peaches
- 1 ½ lbs peaches (fresh or frozen), peeled and pitted
- 3 tbsp granulated sugar
- 2 tbsp bourbon (optional)
- ¼ tsp ground cardamom
Mascarpone Cheese
- 8 oz mascarpone cheese or cream cheese, softened for 2 hours
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
Sugar Cookies
- 3 cups all-purpose flour, spooned and leveled
- 1 cup powdered sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup cold, unsalted butter, cut into tablespoons
- 1 ½ tsp vanilla bean paste or vanilla extract
- 3 tbsp whole milk
- 1 egg yolk
Instructions
Bourbon Peaches
- Cut the peaches into 1/2 inch chunks. In a saucepan, combine the peaches, sugar, bourbon and cardamom. Bring to a gentle simmer over medium heat, and simmer for a few minutes until the liquid becomes syrupy.
- Remove the pan from the heat, cool the peaches to room temperature, then refrigerate until needed.
Mascarpone Cheese
- In a bowl, use an electric mixer to beat the mascarpone or cream cheese with the powdered sugar, vanilla and salt until smooth and creamy.
- Keep the whipped mascarpone in an airtight container in the refrigerator until needed.
Sugar Cookies
- In a bowl, combine the flour, powdered sugar and salt.
- Add the pieces of butter, and use a pastry cutter to cut the butter into the dry ingredients until the butter is well incorporated with tiny pieces of butter remaining.
- In a small bowl, beat the vanilla, milk and egg yolk together with a fork. Add the wet ingredients to the flour mixture, then use your hands to work everything together into a smooth, supple dough.
- Divide the dough into 16 equal portions. Roll each portion of dough into a ball, then smash each ball flat with your hands or the bottom of a small plate or glass, to about a 1/4 inch thickness. Chill the unbaked cookies in the refrigerator for 15 minutes, while you preheat the oven.If you want perfectly shaped cookies, wrap the dough in plastic wrap and refrigerate for 20 minutes. Roll the dough out on a lightly floured surface to 1/4 inch thick, then use a cookie cutter to cut out your cookies. Re-roll the dough scraps and continue cutting cookies until you've used up all the dough.
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper. Place the cookies 2 inches apart on the baking sheet. Bake for about 12 minutes, just until the dough is baked through, and the bottoms of the cookies are a pale golden brown.
- Cool the cookies for several minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature until needed.
Assembly
- Keep everything stored separately and just assemble the shortcakes when you're ready to serve them.
- Spread some of the mascarpone onto a cookie, and spoon the peaches on top of the mascarpone. Top with a second cookie, mascarpone and peaches.
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