Ingredients
1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
2 tablespoons confectioners’ sugar
1/2 cup (1 stick) cold butter, cut into small pieces
1/4 cup pineapple juice
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar, for sprinkling
1 pint raspberries (2 1/2 cups)
1/2 pint blackberries (1 1/2 cups)
2 nectarines, sliced
3 to 4 tablespoons granulated sugar
Fresh mint sprigs, for garnish (optional)
Preparation
Preheat oven to 350 degrees. Make the cookies: In a food processor, pulse togetherflour, confectioners’ sugar, and butter until large clumps form. With the motor running, pour in pineapple juice and then vanilla; process until dough just comes together (about 30 seconds).
Transfer dough to a floured surface; roll out to a 12-inch round. With a 2-inch biscuit cutter, cut out rounds. Gather scraps; roll and cut out more rounds (to make about 20).
Place rounds on a baking sheet; sprinkle with granulated sugar. Bake until golden brown on the bottom, 15 to 20 minutes. Cool cookies on baking sheet.
Meanwhile, make the filling: In a 2-quart microwave-safe dish, arrange fruit in layers, sprinkling each layer with sugar; do not stir. Cover; microwave on high until nectarines are soft and juice has collected in the bottom, about 5 minutes. Uncover carefully; let cool.
To assemble, place a cookie in the bottom of each of six small serving dishes. Dividing evenly, spoon filling into dish. Top with another cookie, and garnish with mint, if desired.
