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.

Colleen Weeden
Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
6 mins to 8 mins at 350° per batch
24 cookies


Ingredient Checklist


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.

  • 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; total fat 4g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 10mg; sodium 31mg; potassium 8mg; carbohydrates 7g; fiber 0g; sugar 2g; protein 1g; trans fatty acid 0g; vitamin a 118IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 2mg; iron 0mg.