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Raspberry Shortbread

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 2 dozen cookies
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Ingredients

Cookies:

1 cup freeze-dried raspberries

2 sticks (1 cup) good quality salted butter, softened 

2 1/4 cups all-purpose flour, plus extra for rolling 

1/2 cup confectioners' sugar 

Lemon Whipped Cream:

1 cup heavy cream

1/4 cup confectioners' sugar 

Zest and juice of 1 lemon 

Directions

  1. For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Grind the raspberries to a fine powder in a small food processor or spice grinder.
  3. Combine the butter, flour, raspberry powder and confectioners' sugar in a stand mixer and beat on medium-low speed until a dough forms, about 45 seconds. Remove from the bowl and shape into a disc.
  4. Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick.
  5. Using a long knife or pizza cutter, cut the dough into triangles. Place the cookies on the prepared baking sheet, leaving space in between each.
  6. Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving.
  7. For the lemon whipped cream: Add the heavy cream and confectioners' sugar to a stand mixer and whip until it holds soft peaks. Add the lemon juice and whip to stiff peaks. Garnish with the zest.
  8. Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week.