Raspberry Shortbread Cookies with Raspberry

Why You’ll Love These Raspberry Shortbread Cookies

• Delicate & Buttery: The shortbread cookie base is tender, crisp, and buttery, creating a perfect balance of sweetness.
• Tangy Raspberry Filling: A homemade raspberry filling adds a refreshing burst of flavor that pairs beautifully with the rich shortbread.
• Vanilla Drizzle: The sweet vanilla glaze on top adds a touch of elegance and extra sweetness, elevating the cookies to a gourmet level.
• Perfect for Special Occasions: These cookies make an excellent gift or treat for special occasions like Christmas, Valentine’s Day, or Mother’s Day.

Ingredients

For the Shortbread Cookies:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Raspberry Filling:

• 1/2 cup fresh or frozen raspberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

For the Vanilla Drizzle:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 teaspoons milk (to achieve desired consistency)

Step-by-Step Instructions

1. Make the Shortbread Dough

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Combine the Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt.
3. Cut in the Butter: Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Add Vanilla Extract: Stir in the vanilla extract and mix until the dough starts to come together. If needed, use your hands to knead the dough until it forms a smooth ball.
5. Roll Out the Dough: Lightly flour your work surface and roll the dough out to about 1/4-inch thickness. Use a round cookie cutter (or any shape of your choice) to cut out your cookies.
6. Place on Baking Sheet: Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.

2. Bake the Cookies

1. Bake: Bake the shortbread cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
2. Cool: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

3. Make the Raspberry Filling

1. Cook the Raspberries: In a small saucepan, add the raspberries, sugar, and lemon juice. Heat over medium-low heat, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).
2. Thicken the Filling (Optional): If you prefer a thicker filling, mix the cornstarch with a teaspoon of water and stir it into the raspberry mixture. Cook for another 1-2 minutes until thickened.
3. Cool: Remove the pan from heat and allow the raspberry filling to cool completely.

4. Assemble the Cookies

1. Sandwich the Cookies: Once the shortbread cookies are cooled, place a small spoonful of raspberry filling in the center of half of the cookies. Top each with another cookie to form a sandwich.
2. Press Gently: Lightly press the cookies together to spread the raspberry filling to the edges.

5. Drizzle with Vanilla Glaze

1. Make the Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and enough milk to make a smooth, pourable glaze.
2. Drizzle the Cookies: Using a spoon or a piping bag, drizzle the vanilla glaze over the tops of the assembled cookies. Let the glaze set before serving or storing.

Cooking Notes

• Chill the Dough: If the dough becomes too soft while rolling it out, chill it in the fridge for 15-20 minutes to make it easier to work with.
• Raspberry Filling Variations: If fresh raspberries are not available, you can use frozen raspberries or even raspberry preserves for a quicker alternative.
• Perfect for Gifting: Package these cookies in a decorative box or tin to give as a homemade gift for special occasions.

Variations

• Lemon-Blueberry Shortbread: Swap the raspberry filling for blueberry jam or fresh lemon curd for a citrus twist.
• Chocolate Drizzle: Instead of vanilla drizzle, top the cookies with a dark chocolate drizzle for a more decadent treat.
• Add Nuts: Incorporate finely chopped nuts like almonds or pistachios into the dough for an added crunch and flavor.

Frequently Asked Questions (FAQs)

Can I make these Raspberry Shortbread Cookies ahead of time?

Yes! You can make the shortbread cookies and raspberry filling up to 2 days in advance. Assemble the cookies just before serving to keep them fresh.

How should I store these cookies?

Store the assembled cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months.

Can I use a different filling for these cookies?

Absolutely! While raspberry is a classic choice, you can swap it out with other fruit preserves such as strawberry, blueberry, or apricot. You could also try chocolate ganache for a more decadent version.

Why is my dough crumbly?

If your dough is crumbly, it could be because the butter wasn’t incorporated fully. Make sure to mix until the dough comes together. If necessary, add a teaspoon of cold water to help bring it together.

Raspberry Shortbread Cookies with Raspberry Filling and Vanilla Drizzle are a decadent treat that combines rich shortbread with sweet, tangy raspberry filling and a smooth vanilla glaze. Whether you’re baking for a special occasion or just treating yourself to something delicious, these cookies will impress everyone who takes a bite. Give them a try and enjoy the perfect balance of buttery, fruity, and sweet!