After week number 2’s cookie I was looking forward to making the Berry Baked Alaska cookie next on my list. I’ve never made, let alone had, a Baked Alaska so was excited to try this cookie. Seeing as how I don’t have a torch I knew I would have to use my broiler to lightly brown the meringue. Overall everything was fairly easy. Next time I make these (and there will be a next time) I will definitely pipe the meringue around the ice cream on the cookie for a much more aesthetically pleasing finished product. My end result did not look very pretty but I didn’t really care as I made them later in the evening. As my guy pointed out, it doesn’t matter what it looks like but what it tastes like.

Berry Baked Alaska from Bob’s Red Mill United States of Cookies

For the Shortbread Cookies
1 1/4 stick unsalted Butter at room temperature
1/2 cup Powdered Sugar
1 cup Unbleached White All-Purpose Flour
1/4 tsp Salt
1/2 cup Dried Cranberries
For the Topping
6 scoops Vanilla Ice Cream about 1 quart
1/4 cup Fresh or Frozen Mixed Berries
4 Egg Whites large
pinch Cream of Tartar
2/3 cup Sugar

Shortbread Cookies
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°F (190° C) for 15 to 17 minutes, or until the edges begin to brown. Allow to cool to room temperature before assembling.
Topping
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.