Raspberry Shortbread Cookie Recipe
This Raspberry Shortbread cookie recipe delivers the most buttery shortbread cookies, with a sweet raspberry jam filling.The dough is mixed with freeze-dried raspberries, which add up to the raspberry flavor, and give beautiful red dots and streaks. It's the perfect sweet treat for Valentine's day!
Servings: cookies
Equipment
- 1 sheet pan
- 1 1 3/4" square cookie cutter
- 1 1/2" heart cookie cutter
Ingredients
- 1/3 Cup freeze-dried raspberries measured, then roughly crushed
- 1 Cup unsalted butter room temperature
- 1 Cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 Cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 Cup raspberry jam
Instructions
- Start by placing the freeze-dried raspberries in a closed bag, and smashing them with your hand until you have the raspberries in very small chunks (not raspberry powder!). Set aside.Line 3 baking sheets with parchment paper, and pre-heat your oven to 350 degrees Fahrenheit.1/3 Cup (78.9 g) freeze-dried raspberries
- Start beating the butter and sugar in a large bowl of a stand mixer with a paddle attachment (or use a hand mixer and a mixing bowl) in medium speed for 3 minutes. Add vanilla extract, scrape the sides of the bowl and mix.1 Cup (227 g) unsalted butter, 1 Cup (120 g) powdered sugar, 1 teaspoon pure vanilla extract
- Add the flour and salt, mixing in low speed; increase speed to medium and beat until everything is well incorporated, and large crumbles form. Fold in the dried-freeze raspberries carefully, using a spatula.2 Cups (250 g) all-purpose flour, 1/2 teaspoon (0.5 teaspoon) salt
- Dust your roller pin and lightly your surface (not much flour) and roll the dough 1/6" thickness . If your dough is too soft, cover and refrigerate until hard enough to handle.
- Use a square cookie cutter of around 1 3/4" to shape dough and cut your cookies. Then, use a mini heart cookie cutter of around 1/2" to cut a heart in the centers of half of the cookies. With the help of a spatula, lift your cookies, remove the heart center (when applicable) and place them on the prepared cookie sheet. Refrigerate for at least an hour.
- Bake the first batch of cookies, 1.5" apart from each other, in the middle wire rack of your preheated oven for 8-10 minutes, or until the edges start to turn a light golden brown, one cookie tray at a time. In the meantime, leave the rest of the unbaked cookies in the fridge. Cookies will look puffy, but will get to a normal size after they cool down.
- Remove the first batch from the oven and let them cool for 10 minutes in the cookie sheet, while the second batch is in the oven. After 10 minutes, transfer to a cooling rack while the second batch is cooling on the cookie sheet. Repeat until all cookies are baked and completely cooled.
- Spoon 1 teaspoon of raspberry filling into the bottom raspberry cookie, and place the top cookie (the one with the heart) on top. You can add a tiny bit of additional jam to fill the heart a bit more if necessary.3/4 Cup (255 g) raspberry jam
Notes
- Room temperature butter should be cold to touch, and when you press it with your finger, you make a small indentation. You finger should not sink all the way through.
- Flour and powdered sugar should be measured using a spoon, scooping the flour or sugar into your measuring cup without compacting it, then using the back of a knife to level it
- Do not use much flour when rolling your dough, or cookies could turn out dry
- If dough is too soft to handle, place in the fridge until it hardens enough to roll. You can also roll the dough in between 2 sheets of parchment paper.
- If you don't have enough space in your fridge, you can place all of your cookies close together in the baking sheet when refrigerating, then spreading them 1.5" inches apart before baking them
