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Raspberry Shortbread

Today I am sharing a recipe I created a few years ago. I have a shortbread pan that I love, it makes a quick, not too many ingredients, nice cookie. A few years ago I wanted to make heart-shaped raspberry shortbread cookies for Valentine’s Day. I took the basic recipe that came with the shortbread pan and added raspberry “juice” from frozen raspberries. It isn’t actual juice, it is the liquid you get from the berries as they thaw. It makes the cookies a pretty color and adds a fresh raspberry flavor. Make them for a special person in your life! Enjoy!

Debbi K.

Raspberry Shortbread Heart Cookies

liquid from 1 1/2 cups frozen raspberries about 1/4 cup liquid (Place your raspberries in a colander over a bowl and let them sit on the counter for a few hours)

3/4 cup unsalted butter, room temperature

1/2 cup powdered sugar

1 tsp vanilla

1 1/2 cups flour

Cream butter with the sugar, add in the raspberry juice and vanilla. Gradually add in the flour. Roll out and cut with heart-shaped cookie cutter. Sprinkle with raspberry sugar. Bake at 350 for 15 to 18 minutes. Once cooled you can dip them in chocolate! I had special dark Hershey kisses left from another recipe and I melted them in the microwave and dipped half of them in the chocolate! Enjoy!

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