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White Chocolate Shortcakes with Raspberries

White Chocolate Shortcakes recipe

Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.

Ingredients



Instructions

  1. Heat oven to 425 degrees F. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
  2. Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.
  3. Bake for 8 to 10 minutes or until golden brown.
  4. Fill and top shortcakes with raspberries.

Prep Time: 10 min | Start to Finish: 30 min | Yield: 7 servings

For a special touch, cut the shortcake dough with cookie cutters in fun shapes, such as stars, flowers or crescent moons. If you like, top the shortcakes with whipped cream.

Dip the cookie cutter in Bisquick to reduce sticking.

Nutrition Information: 1 Serving: Calories 310 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 5 mg; Sodium 620 mg; Total Carbohydrate 51 g (Dietary Fiber 5 g); Protein 4 g

Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 12 %; Iron 8 %

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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