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
- 1 Cup unsalted butter, softened
- 1/2 Cup powdered sugar
- 1/4 Cup Raspberry Juice*
- 2 Cups all purpose flour
- 1/4 Tsp kosher salt
- * Defrost 2/3 cup frozen raspberries and press them through a sieve into a bowl reserving only the raspberry juice for the recipe.