Racin' Raspberry Shortcake

Ingredients

• 1 teaspoon orange extract 
• 1 tablespoon orange juice concentrate 
• 1  orange zest 
• 0.8 pound raspberries plus more for garnish
• 1 tablespoon raspberry liqueur recommended: Chambord
• 10  shortbread cookies recommended: Pepperidge Farm Chessmen or Walkers Shortbread
• 0.5 cup sugar 
• 1 container non-dairy whipped topping 

Equipment

• bowl
• sauce pan
• grill
• spatula

Directions

1. Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula.
2. Transfer to medium saucepan.
3. Place saucepan on the side burner of a propane grill, heat mixture on medium heat.
4. Let simmer for 5 to 7 minutes to make compote.
5. Combine the orange extract and whipped topping and set aside.
6. On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top.
7. Garnish with a dollop of whipped topping, several raspberries and orange zest.