Food & Cooking Recipes Dessert & Treats Recipes Fruit and Cookie Parfaits 4.0 (1) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 35 mins Servings: 6 This tasty summer dessert recipe comes from reader Phyllis Larsen of San Francisco, California. Ingredients For the Cookies 1 ½ cups all-purpose flour (spooned and leveled), plus more for dusting 2 tablespoons confectioners' sugar ½ cup (1 stick) cold butter, cut into small pieces ¼ cup pineapple juice ½ teaspoon vanilla extract 1 tablespoon granulated sugar, for sprinkling For the Filling 1 pint raspberries (2 ½ cups) ½ pint blackberries (1 ½ cups) 2 nectarines, sliced 3 to 4 tablespoons granulated sugar Fresh mint sprigs, for garnish (optional) Directions 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. Cook's Notes This recipe makes about 20 cookies, but you need only 12 for the parfaits. Print