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  • Writer's pictureLinda Thomson

Autumn Berry & Bits of Bliss Cookie Dessert

My husband and I had the most delicious dessert last year when we stayed at the Wigwam Hotel in Phoenix Arizona. I have duplicated it here in hopes that you'll enjoy it in these last lingering days of summer! It's a combination of berries, cookies and ice cream that would gladly invite itself right into a fall evening as well! The bottom layer is a wonderful berry mixture cooked till bubbly, served with our Bits of Bliss Butter Cookie and topped with your favorite vanilla ice cream. It’s so simply you might want to grab your children or grandchildren to help!

Autumn Berry & Bits of Bliss Cookie Dessert

Berry Filling

From Heart & Keeper contributor Shellie Sytsma


4 cups berries or fruit of your liking fresh (or 1 lb. frozen bag.) Do not defrost if frozen.

1/3 cup sugar

1 1/2 tablespoons cornstarch


Preheat oven to 375 degrees. Set aside a lightly greased 9x9” baking dish. In a large bowl, mix together berries or fruit, sugar, and cornstarch. Spread evenly in pan. Bake for about 40-45 minutes or until bubbly. May require a few extra minutes if using frozen berries or fruit. Cool slightly on a rack. Serve warm or at room temperature. Top with a Bits of Bliss Butter Cookie and ice cream.

Bits of Bliss Butter Crisp Cookie

From Heart & Keeper contributor Terri Stoddard and our youngest contributor her granddaughter, Lucette.


1 cup butter, softened

1 (3 ounce) package cream cheese, softened

1 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla

2 1/4 cups all-purpose flour, plus more for rolling out dough

1 teaspoon salt

1/ 4 teaspoon baking powder


Beat together butter and cream cheese with an electric mixer. Gradually add granulated sugar, and beat until light and fluffy. Beat in yolk and vanilla. Sift together flour, salt and baking powder in a separate bowl; gradually beat into butter mixture. Shape dough into a disk, wrap with plastic wrap, and chill 30 minutes. Preheat oven to 350 degrees.

Roll out one-quarter of dough on a lightly floured surface to 1/8-inch thickness, sprinkling with additional flour as needed to prevent sticking. Cut out cookie with a 3" cookie cutter, and place gently on a baking sheet.

Bake for 12-15 minutes until edges turn golden brown, watching careful to avoid over-browning.

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