These Berry Baked Alaska Cookies are a simple twist on the great northern classic. Forest berry-stuffed ice cream sitting atop cranberry shortbread cookies, coated in toasted meringue...could it get any better?
Keyword baked alaska cookies
Occasion 4th of July, Birthdays, Christmas, Thanksgiving, Valentine's Day
In a medium mixing bowl, cream the butter and sugar together until well combined and a bit fluffy. Sift together the flour and salt, then add to butter mixture, stirring until just combined. Mix in the cranberries, being careful not to overwork the dough.
Divide the dough into 6 equal parts (or 8 for smaller cookies). Roll each into a ball, then flatten with the palms of your hands. They should be fairly thick and about 3 inches (7.5 cm) wide.
Place cookies on a parchment paper-lined baking sheet and bake at 325 degrees F (190 C) for 15 to 17 minutes, or until the edges begin to brown. Allow to cool to room temperature before assembling.
While cookies bake, use an ice cream scoop to scoop ice cream. Working quickly, use your finger to make a small hole in the ice cream, fill with mixed berries, then cover with more ice cream to seal. Repeat 6 to 8 times (or for as many cookies as you have), placing scoops on a parchment paper-lined plate. Place in freezer to harden until you're ready to assemble.
When your cookies have cooled, and you're ready to serve the cookies, make our meringue. Beat the egg whites and tartar in a clean, medium bowl using an electric mixer on medium/high (or by hand with a strong helper), until foamy. Slowly beat in the sugar on high speed until you reach glossy, stiff peaks (you should be able to hold the bowl upside down with nothing falling out!).
Assembly time! If you don't have a kitchen torch, set your oven to broil and let it preheat. Place a scoop of ice cream on top of a cookie, then spoon (or pipe) the meringue over the ice cream, making sure to seal the edges at the bottom to insulate the ice cream. Either broil for 1 to 2 minutes (watching carefully), or use a kicthen torch to lightly brown the meringue.
*If you don't have cream of tartar on hand it's no the end of the world, it just helps the meringue to be a bit more sturdy.
You can keep leftovers in the freezer, though they won't have quite as nice of a texture as they do when freshly made.