Raspberry Shortbread Cookies
- ¾ cup unsalted butter, softened
- ½ plus ⅓ cup confectioners’ sugar, divided
- 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon fresh lemon juice
- ¼ teaspoon salt
- 2 tablespoons heavy whipping cream
- ¼ cup freeze-dried raspberries, crushed
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, ½ cup confectioners’ sugar, granulated sugar, and vanilla extract with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, lemon juice, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- Using a rolling pin, roll out dough to a ¾-inch thickness on a lightly floured surface. Using a sharp knife, cut dough into 35 (2½×1-inch) fingers. Place 2 inches apart on prepared baking sheets.
- Bake until just set, 10 to 12 minutes. Let cool completely on pans.
- In a medium bowl, whisk together cream and remaining ⅓ cup confectioners’ sugar until smooth. Dip top of cookies in glaze. Sprinkle with dried raspberries. Let glaze set. Store in refrigerator in an airtight container with sheets of wax paper between layers for up to 5 days.
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