Berry Baked Alaska Cookies

In a medium mixing bowl, cream the Unsalted Butter (2/3 cup) and Powdered Confectioners Sugar (1/2 cup) together until well combined and a bit fluffy. Sift together the All-Purpose Flour (1 cup) and Salt (1/4 tsp), then add to butter mixture, stirring until just combined. Mix in the Dried Cranberries (1/2 cup), 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 wide.

Place cookies on a parchment paper-lined baking sheet and bake at 325 degrees F (160 degrees C) for 15 to 17 minutes, or until the edges begin to brown. Allow to cool to room temperature before assembling.

While cookies bake, use an ice cream scoop to scoop Vanilla Ice Cream (6 scoops). Working quickly, use your finger to make a small hole in the ice cream, fill with Fresh Mixed Berries (4 Tbsp), 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 your meringue. Beat the Eggland's Best Classic Eggs (4) and Cream of Tartar (1 pinch) in a clean, medium bowl using an electric mixer on medium-high until foamy. Slowly beat in the Caster Sugar (2/3 cup) 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 kitchen torch to lightly brown the meringue.

Enjoy!