| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 2 dozen cookies |
Ingredients
- 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
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- Zest and juice of 1 lemon
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
The ingredient for 1 C of freeze dried raspberries wasn’t clear.
I assumed it was 1 C of powdered raspberries not 1 C before grinding.
I had to add another half stick of butter to form ball.
The color was gross, looked like meatloaf.
The taste is too tart hence too much raspberry.
Disappointed.
I assumed it was 1 C of powdered raspberries not 1 C before grinding.
I had to add another half stick of butter to form ball.
The color was gross, looked like meatloaf.
The taste is too tart hence too much raspberry.
Disappointed.
These were absolutely delicious. I love the idea of using freeze dried fruit! Not too sweet and tart from the raspberries. I gave them to my (very picky) grandmother and she requested more- the highest of complements!
My shortbread came out terrible. It was too sticky to remove from parchment paper after cutting into triangles so I ended up adding some more flour, rolling in little balls, which spread out like crazy. After looking at the recipe again, it would seem that I some how doubled the butter. Guess I will have to try them again.
So simple and good. Would also be yummy with chocolate sauce instead of whipped cream