Raspberry Shortbread Cookies
Ingredients
Dough
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2/3 Cup Sugar
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8 Tbsp Butter, softened
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2 tsp Vanilla Extract
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2 Eggs
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1 3/4 Cups of Flour
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3 Tbsp Cornstarch
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1/2 tsp Baking Powder
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1/2 tsp Salt
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3/4 Cup of Raspberry Preserve
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Icing​
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3/4 Cup Powdered Sugar
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3 tsp Lemon Juice
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1 to 2 tsp of Water
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1/2 tsp Vanilla Extract
Yield
4-6 servings
Total Time
15 mins. prep
20 mins. cooking
35 mins. total
Directions
For Cookies
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Preheat oven to 375 degrees.
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In a large bowl, beat the sugar and butter together until well-blended.
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Next, add the eggs and vanilla, beat until well-blended.
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In a separate small bowl, combine flour, cornstarch, baking powder, & salt and whisk until combined.
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Slowly add flour mixture to butter/sugar mixture, until well blended (the dough will be tacky).
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Scoop out dough into 1 1/2 inch balls.
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Place the dough 4 inches apart on a baking sheet that is lined with parchment paper.
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Make 1/2 inch deep indentation with a finger or the back of a spoon on the center of the cookie.
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Fill the indentation with the raspberry preserves.
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Bake at 375 degrees for approximately 20 minutes or until lightly browned.
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Cool cookies on a wire rack.
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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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