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No, you're eyes aren't playing tricks; this shortbread cookie recipe requires just four ingredients! One of those ingredients is freeze-dried raspberries to make a pretty shortbread cookie like none you've had before.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
bake:
6 mins
total:
36 mins
Servings:
24
Yield:
24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raspberries in a small food processor or blender. Process to a fine powder. Place powder in a fine-mesh sieve over a small bowl. Use a spoon to press powder through sieve; discard seeds. You should have a scant 1/4 cup powder.

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  • Preheat oven to 350°F. In a large bowl combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Transfer half of the mixture to a medium bowl. Add raspberry powder to half of the dough. If desired, add food coloring. Form dough portions into balls and gently knead until smooth. Divide each dough portion in half. Gently knead a raspberry dough portion with plain dough portion to marble. Repeat with remaining two portions.

  • On a lightly floured surface, roll each dough piece to 1/4 inch thick. Using 2- to 2 1/2-inch cutters, cut dough into desired shapes. Place 2 inches apart on an ungreased cookie sheet.

  • Bake 6 to 8 minutes or until bottoms just start to brown and cookies are set. Remove; cool on a wire rack.

Nutrition Facts

66 calories; fat 4g; cholesterol 10mg; saturated fat 2g; carbohydrates 7g; mono fat 1g; sugars 2g; protein 1g; vitamin a 118.3IU; thiamin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; sodium 31mg; potassium 8mg; calcium 2mg; iron 0.3mg.
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