These raspberry shortbread cookies are deliciously, and naturally flavored. A meltingly good treat anyone with love!
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
Valentine's day is something that often passes me by, I'm afraid. I dreaded it as a kid as I was never one of the popular ones who got cards and gifts; if I got a card it was from my Dad. Then while I have had cards and so on in later life, and there have been some nice Valentine's day meals, it does sometimes feel like you do something because you feel you should, right? After all, it's a weird concept - why not be romantic when you feel the urge rather than one day a year? All a marketing ploy, maybe, or I'm just a scrooge.
Still, I did find myself thinking about ideas for Valentine's day foods and I came up with these raspberry shortbread 'love heart' cookies. Whether you have them for Valentine's day or not, these will surely win you over.
How to make these raspberry shortbread cookies
These are essentially a classic Scottish shortbread cookie, as I have made before, but with raspberries added in to the dough. Since they are moist and sweet, I adjusted the other quantities to get the right consistency. The raspberries give you a beautiful pale pink color to the dough, and thankfully the color largely stays through the baking process.
As with shortbread in general, these are really easy to make as you simply cream the sugar and butter, add the raspberries, mix, then add the flour and cornstarch/cornflour. The only tricky bit is icing the cookies but I think it makes them look adorable as a kind of oversized love heart candy, but that bit better for you and, in my mind, tastier.
The flavor of the raspberries is subtle but it really does come through and particularly with the frosting/icing added on top, it is all the more distinct and delicious. The frosting does take a little while to dry so just be aware if you try to move or stack them too soon. Also make sure they have cooled before you ice them as well or it will run.
I used a piping bag, but if you don't have one you can use a freezer bag and snip a tiny bit off the corner to act as your piping hole and then just press the icing towards that corner, keeping air out of your bag.
Even if you are not big in to Valentine's day, these raspberry shortbread cookies are so wonderfully delicious, you'll fall in love with them. Buttery, sweet and with a subtle raspberry flavor, topped with delicious gooey frosting. They certainly won a few hearts in our household, so do give them a try and enjoy!
Try these other tasty shortbread-like cookies:
- Meyer lemon cookies
- Alfajores (dulce de leche sandwich cookies)
- Chocolate orange shortbread
- Millionaire's shortbread (caramel shortbread)
- Plus get more snack recipes, both sweet and savory, in the archives.
Raspberry shortbread 'love hearts' with raspberry cream cheese frosting
Ingredients
- 4 oz unsalted butter 110g, 1 stick
- ¼ cup granulated sugar 45g
- ¼ cup raspberries 40g - packed ¼ cup
- ¾ cup all purpose flour 105g plain flour
- ½ cup cornstarch 70g cornflour
For the frosting/icing
- ¼ cup confectioners sugar 30g icing sugar
- ¼ cup raspberries 40g - packed ¼ cup
- 2 tablespoon cream cheese
Instructions
- Preheat oven to 350F/180C.
- Blend butter and sugar together. Add the raspberries and blend them in as well.
- Mix in the flour and corn starch. Bring together to form a ball.
- Roll out on a surface floured with corn starch to approx. ¼ inch thick.
- Cut out small circles and place on baking sheet.
- Bake for approx 10 min, they will still be slightly soft to touch.
- Remove from baking sheet to cooling rack when still warm. Ice once cooled.
For the frosting/icing
- Place confectioners sugar in a small bowl. Press the raspberries through a small sieve, so that seeds are held back, into the confectioners sugar and mix. Add the cream cheese and blend in – this is often easiest with a hand blender. If you don't have a mixer, or if doing a smaller quantity, it's probably easier to whip the cream cheese first to soften, then add the sugar gradually, followed by the raspberry.
- Transfer to a piping bag and decorate the shortbread.
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Remember to pin for later!
Miz Helen
These cookies are delicious and I love the hearts! Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Caroline's Cooking
Thanks, glad you liked them!
Choclette
Ooh raspberries what a fab ingredient to flavour shortbread with and I guess you can't have better than pink for Valentine's Day 😉
Caroline's Cooking
Indeed, Choclette, pink and Valentine's day kind of go hand in hand, but when it comes with raspberry flavor then I'm in!