raspberry shortbread cookies

These cookies are soooooo good! We've made them several times since trying the recipe and plan to make them with dried strawberries next. They're not the prettiest cookies. You can dress them up a bit with a drizzle of a simple glaze if you like. These buttery, sweet-tart shortbread lovelies would be delicious for a brunch, tea party, book club, a bridal or baby shower, or any other fancy-ish event you have coming up. They freeze very well, so make a double batch and save some for a quick treat later on. Make sure you add the granulated sugar on top as they are pretty tart without it. 

The recipe is adapted from one by blogger Wild Wild Whisk. Single recipe makes about 16, 2-inch cookies. Easy to double in your mixer.

We found freeze-dried raspberries at Trader Joe's. We've heard you can also find them at Target and online.

---

---

ingredients

• 4 ounce unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup + 2 tablespoon all-purpose flour
• 1/2 oz freeze-dried raspberry or strawberry
• 1/8 teaspoon fine salt
• Extra sugar for sprinkling

directions

1. Grind the freeze dried strawberry in a food processor or crush using a rolling pin or mallet in plastic bag. Grinding will produce a finer result, but we liked the little chunks of raspberry for taste and color.
2. Combine flour, salt and ground freeze dried fruit in a small mixing bowl. Whisk until distributed thoroughly.
3. In your stand mixer fitted with SideSwipe or your flat beater: Beat sugar and butter on medium speed until light and fluffy.
4. Add vanilla extract, mix on low to medium speed until combined.
5. Reduce mixer speed to low, and slowly add the flour mixture. Continue to mix on low speed until dough comes together. It will be crumbly at first, then will form a loose ball and pull away from the side of the mixing bowl.
6. Turn dough out onto a lightly floured board or counter top, and shape into a disk.
7. Roll dough to about 1/4” thick and cut out cookies with a 2” round or fluted cookie cutter. Re-roll the scrap dough and cut out more cookies until finished.
8. Place the cookies in a container or small baking sheet in layers, with parchment paper in between, and freeze for 30 minutes to 1 hour.
9. Heat oven to 350°F while the cookies are resting in the freezer.
10. When the oven is ready, place cookies on a parchment line baking sheet an inch or two apart, sprinkle granulated sugar over the top of cookies generously.
11. Bake 12-14 minutes, just until the bottom is a light golden brown.
12. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. 

​

---