Raspberry Shortbread Hearts (Makes 36 1 ½ inch cookies)

Prep Time: 10 mins Cook Time: 20 mins

nut free


  • 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.


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.