Raspberry Shortbread Hearts
February 9, 2012
There are many times that I have been driving in my car for an hour or more before realizing I've been listening to my kids' CDs.
It's usually not until I'm at a red light and catch the person in the next car staring at me all head bopping and full on lip syncing along to something like "Shortnin' Bread" by the awesome Laurie Berkner. I probably would look less crazy were the two car seats behind me not empty, but the truth is, I really dig the music!
Which brings me to that shortnin' bread. Considering that I must hear that song over a dozen times a week, I seem to always have shortbread on the brain. While I have been making a traditional version for years, Valentine's Day is almost here and I was curious to see if adding some deep red raspberry juice to the dough would produce a pink cookie. It took me a bunch of tries to arrive at a true pink hue, but once I did the kids fell in love. Chloe was so tickled she just walked around the house with a cookie in her hand and squealing, "they're pink!" (I guess the song's lyrics are true -- "Mama's little baby loves shortnin' shortnin'...." -- cause Chloe really does!)
Not only are these cookies pink and easy to make, they make a great gift for the ones you love the most!
Raspberry Shortbread Hearts (Makes 36 1 ½ inch cookies)
- Prep Time:10 minutes, (PT10M)
- Cook Time: 20 minutes, (PT20M)
- Total Time: 30 minutes, (PT30M)
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup raspberry juice*
- 2 cups all purpose flour
- 1/4 teaspoon salt
- * defrost 2/3 cup frozen raspberries and press them through a sieve into a bowl reserving only the raspberry juice for the recipe.
Preparation
- 1. Preheat oven to 350° F.
- 2. Place the butter and sugar in the bowl of a standing mixer (or use a hand mixer) and cream together for 3 minutes.
- 3. Add in the raspberry juice.
- 4. In a separate bowl whisk together flour and salt.
- 5. Add the flour into the butter mixture until just incorporated.
- 6. Place the dough on a lightly floured surface and roll until ½ inch thick.
- 7. Using a 1 1/2 inch heart shaped cookie cutter, cut out cookies.
- 8. Transfer hearts to cookie sheet lined with a Silpat or parchment paper.
- 9. Bake 20-22 minutes.
- 10. Cookies should be firm but still soft.
- 11. Cool and serve.
Sarah W.
February 13, 2013 at 1:55 pm
Pingback: mighty vegan » Heart-Shaped Shortbread Cookies for Valentine's Daymighty vegan
emilyjager13
November 9, 2012 at 7:54 pm
mpietryg
October 22, 2012 at 10:48 pm
catherine
October 23, 2012 at 11:27 am
mpietryg
October 23, 2012 at 2:51 pm
Ruth
August 13, 2012 at 7:56 am
Shauna Schwartz
August 8, 2012 at 1:18 pm
catherine
August 8, 2012 at 2:10 pm
jpq
July 23, 2012 at 6:26 pm
Sara
March 8, 2012 at 2:58 pm
Pingback: March Break Day One | feu du soleil
laurel
February 15, 2012 at 8:02 pm
angela
February 14, 2012 at 1:59 pm
Amanda
February 14, 2012 at 8:34 am
ekhfunk
February 13, 2012 at 6:27 pm
Karina
February 13, 2012 at 12:01 pm
catherine
February 13, 2012 at 12:12 pm
Lisa
February 13, 2012 at 11:50 am
catherine
February 13, 2012 at 12:12 pm
Ann
February 13, 2012 at 8:45 am
Melanie
February 9, 2012 at 10:19 pm
catherine
February 10, 2012 at 12:11 pm
Erica S.
February 9, 2012 at 8:45 pm
LauraV16
February 9, 2012 at 4:39 pm
Laura
February 9, 2012 at 4:14 pm
Jen
February 9, 2012 at 3:14 pm
Tara
February 9, 2012 at 12:39 pm
catherine
February 9, 2012 at 12:59 pm
sarah
February 9, 2012 at 11:51 am
catherine
February 9, 2012 at 1:00 pm
Rachel
February 9, 2012 at 11:17 am
catherine
February 9, 2012 at 1:02 pm
Isabella
February 9, 2012 at 9:24 am
catherine
February 9, 2012 at 1:04 pm