Rum-Berry Shortcake - cooking recipe

Ingredients

4 tablespoons orange blossom honey
3 tablespoons dark rum or 3 tablespoons orange juice
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
4 cups mixed berries, such as blueberries,red raspberries,golden raspberries,black raspberries,and sliced strawberries
6 large snickerdoodles or 6 large sugar cookies
whipped dairy dessert topping
toasted coconut (optional)

Preparation

In a medium serving bowl stir together honey, rum or orange juice, lime peel, and lime juice.
Add berries; stir gently to mix.
Let stand at room temperature at least 15 minutes, or refrigerate up to 1 hour.
On large serving tray, arrange cookies next to bowl of berries.
Place whipped topping in bowl of ice.
Place toasted coconut in another bowl.
To serve, have each person assemble his or her own shortcakes on dessert plates by spooning berries over cookies, then adding whipped topping or coconut.