Double decker shortbread cookies!? Yes, you read that correctly. These Raspberry Shortbread Cookies have not one, but two, layers of raspberry dough and three (yes, three!) variations of raspberry added.

this recipe!

A subtle hint of thyme helps round out the flavor, creating a certain interest that only fresh herbs can provide. I love adding fresh herbs to baked goods, like in these Grapefruit Olive Oil Cake with fresh rosemary or I’ll add basil and strawberries to my Buttermilk Scones. Herbs are delicious and why do savory dishes get to have all the fun?!

All About Powdered Raspberries

Freeze dried raspberries are raspberry number one. Freeze dried berries can be found at places like Target or Trader Joe’s and offer a big raspberry flavor punch. However, they do not create an overly wet dough by using fresh berries alone. To create powdered raspberries, place the freeze dried berries in a small food processor or blender and blitz to a fine powder. Personally, I prefer to sift out any larger pieces left behind.

Mixing in Fresh Berries & Herbs

Second, the top dough of these raspberry shortbread cookies uses chopped fresh raspberry. Not only does this provide that beautiful ripple appearance, but the fresh berries add the beloved texture of raspberries. A gentle stir and pat is best to keep some distinctive pieces in tact. Finally, we’ll top the dough with a generous sprinkle of raspberry sugar. There’s no mistaking what the star ingredient is here!

As a slight counterbalance to the raspberry flavor, I love to add a fresh herb like thyme. The thyme can easily be left out if you dislike sweet and herbal notes mixing, but together, the flavors really sing. With a few easy steps, these cookies come together quickly, but are a real showstopper.

Helpful Tools

• A Springfrom Pan is the best pan for these cookies
• Kitchen Scales are my absolute necessity for baking

Raspberry Shortbread Cookies

• Author: Theresa | Quiet Baking Day
• Prep Time: 30 minutes
• Chilling Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour, 30 minutes
• Yield: 16 slices
• Category: Cookies
• Method: Intermediate
• Cuisine: American

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Description

Raspberry Shortbread Cookies are double-decker cookies (yes, you read that right) with three types of berries.

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Ingredients

Units USM

Dough 1

• 113g unsalted butter, room temperature
• 57g powdered sugar
• 1 teaspoon vanilla extract
• 90g all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup freeze dried raspberries, powdered
• Red food coloring (optional)

Dough 2

• 113g unsalted butter, room temperature
• 57g powdered sugar
• 1 teaspoon. vanilla extract
• 120g all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon fresh thyme, finely chopped
• 40g fresh raspberries, diced
• Raspberry sugar (see note)

 

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Instructions

1. Spray and line 9-in. springform tin with parchment paper
2. Prepare Dough 1: Cream together butter and sugar on high-speed for 3-4 minutes. Add vanilla extract and red food coloring if using.
3. Slowly add flour, salt, and powdered raspberries.
4. When dough is still slightly crumbly, turn out into prepared pan. Using hands, pat dough into flat layer.
5. Place in fridge while preparing second dough.
6. Prepare Dough 2: cream together butter and sugar in same method as above. Add vanilla extract.
7. Slowly add flour, salt, and thyme. While dough is still slightly crumbly, gently stir in diced raspberries in by hand.
8. Turn second dough out into prepared tin on top of Dough 1. Pat into an even layer.
9. Place in freezer for 20 minutes to chill. While dough is chilling, preheat oven to 300°F.
10. Before placing in oven, pierce top of dough with a fork and sprinkle with raspberry sugar.
11. Bake for 40-45 minutes, until lightly golden brown.
12. Slice while still slightly warm.

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Notes

• To make raspberry sugar: Blend 2 tablespoons powdered freeze dried raspberries and 1/4 cup granulated sugar in small food processor.
• Store in an air tight container

Keywords: herbal, berries