- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 163
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 34 mg
- Sodium
- 65 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 163
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 34 mg
- Sodium
- 65 mg
Ingredients
Cookies:
Lemon Whipped Cream:
Directions
- For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Grind the raspberries to a fine powder in a small food processor or spice grinder.
- 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.
- Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick.
- 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.
- Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving.
- 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.
- Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week.
