Raspberry Shortbread Hearts

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!

[amd-recipeseo-recipe:6]

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Raspberry Shortbread Hearts (Makes 36 1 ½ inch cookies)

Prep Time: 10 mins Cook Time: 20 mins

nut free

Ingredients

  • 1 Cup Unsalted Butter, softened
  • 1/2 Cup powdered sugar
  • 1/4 Cup Raspberry Juice*
  • 2 Cups All Purpose Flour
  • 1/4 Tsp 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.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime should must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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