Shortbread Cookie With Raspberry Filling

Raspberry Shortbread Cookies Bakes by Brown Sugar

WEBFeb 14, 2021 · Place the butter, sugar, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture …

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1. Place 1/2 ounce of freeze-dried raspberries in a plastic bag. Lightly tap the bag with rolling pin until the freeze-dried berries are broken up into the size of small beads. You don't want to turn the berries into a powder. Set the berries aside.
2. The ruby chocolate bars are usually 3 ounces. Break the bars into small squares and melt the chocolate double boiler.
3. Line a cutting board or baking sheet with parchment paper. Place the melted chocolate in a measuring cup or narrow container. Dip the cookies in the chocolate and place them on the parchment paper to dry. Sprinkle the wet chocolate with freeze-dried berries or chopped nuts. As you dip the cookies you may need to tilt the container to cover the cookie.

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Shortbread Cookies with Raspberry Preserves

WEBDec 29, 2009 · Shape the dough into a disk and cover it with plastic wrap. Refrigerate about 30 minutes. Preheat the Oven to 350˚F. Remove …

1. In the bowl of an electric mixer with the paddle attachment, cream together the 3 sticks of butter and 1 cup of sugar on medium speed until they are combined. Add 1 tsp vanilla.
2. (You can use a hand mixer or a wooden spoon for this).
3. In a separate bowl, mix together 3 1/2 cups of flour and 1/4 tsp of salt and add 1 cup at a time into the sugar/butter mixture. Mix on low speed until the dough starts to come together. The sides of your bowl should be pretty clean when it's done.
4. (If using a hand mixer, you will have to mix in the flour and salt by hand or using a wooden spoon).

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