Raspberry Shortbread Cookies

Ingredients

Dough

  • 2/3 Cup Sugar

  • 8 Tbsp Butter, softened

  • 2 tsp Vanilla Extract

  • 2 Eggs

  • 1 3/4 Cups of Flour

  • 3 Tbsp Cornstarch

  • 1/2 tsp Baking Powder

  • 1/2 tsp Salt

  • 3/4 Cup of Raspberry Preserve

Icing​

  • 3/4 Cup Powdered Sugar

  • 3 tsp Lemon Juice

  • 1 to 2 tsp of Water

  • 1/2 tsp Vanilla Extract

Yield

4-6 servings

Total Time

15 mins. prep

20 mins. cooking

35 mins. total

Directions

For Cookies

  1. Preheat oven to 375 degrees.

  2. In a large bowl, beat the sugar and butter together until well-blended.

  3. Next, add the eggs and vanilla, beat until well-blended.

  4. In a separate small bowl, combine flour, cornstarch, baking powder, & salt and whisk until combined.

  5. Slowly add flour mixture to butter/sugar mixture, until well blended (the dough will be tacky).

  6. Scoop out dough into 1 1/2 inch balls. 

  7. Place the dough 4 inches apart on a baking sheet that is lined with parchment paper.

  8. Make 1/2 inch deep indentation with a finger or the back of a spoon on the center of the cookie.

  9. Fill the indentation with the raspberry preserves.

  10. Bake at 375 degrees for approximately 20 minutes or until lightly browned.

  11. Cool cookies on a wire rack. 

For Icing

13. Combine powdered sugar, lemon juice, water, & vanilla extract.

14. Stir with a whisk until well blended.

15. Drizzle frosting over warm cookies.

16. Enjoy!

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