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    Home » Recipes » Cookies and Squares

    Shortbread Cookies with Raspberry Icing

    Published: Jan 29, 2019 Modified: January 18, 2022 by Nina

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    Three cookies on a Valentine's day napkin.

    This easy recipe for shortbread cookies are so buttery and melt in your mouth. The fresh raspberry icing is perfect for Valentine's Day!

    Three cookies on a white napkin.

    Since we are coming up to Valentine's Day, I thought I would kick it off with these amazing Shortbread Cookies with Raspberry Icing. In the coming weeks I will be adding more recipes that are fit for this very occasion.

    Three cookies on a white napkin with the words "Be Mine" on it.  More cookies are in the background on a white plate.  Pink hearts are scattered around.

    This shortbread recipe is a whipped shortbread that so perfectly melts in your mouth with each bite. It is such a perfect base for this very cookie.

    The raspberry icing makes a delicious, fresh flavour and provides such a gorgeous, natural (i.e. no dyes here!), pink hue. Top these cookies off with sprinkles to make the perfect Valentine's Day treat!

    For more valentine's day recipes, see my raspberry truffle brownies recipe!

    Three cookies on a white napkin.

    📋 Recipe

    Shortbread Cookies with Raspberry Icing

    Nina
    This easy recipe for shortbread cookies are so buttery and melt in your mouth. The fresh raspberry icing is perfect for Valentine's Day!
    5 from 1 vote
    Print Recipe Pin Recipe
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    Prep Time 30 minutes mins
    Cook Time 12 minutes mins
    Total Time 42 minutes mins
    Course Dessert
    Cuisine North American
    Servings 24 cookies
    Calories 133 kcal

    Ingredients
     
     

    For the cookies:

    • 1 cup unsalted butter room temperature
    • ½ cup icing sugar
    • ¼ teaspoon vanilla
    • 1 ⅓ cup all purpose flour
    • ⅓ cup cornstarch
    • ¼ teaspoon salt

    For the Icing:

    • ¼ cup fresh raspberries
    • ½ tablespoon sugar
    • 1 cup powdered sugar
    • 1 tablespoon milk
    • decorative sprinkles if desired

    Instructions
     

    For the cookies:

    • Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
    • In a large bowl beat butter until light and fluffy. Add in icing sugar and mix until smooth. Beat in vanilla.
    • In a separate bowl whisk flour, cornstarch and salt together. Stir into the butter mixture in 3 additions to form a soft dough.
    • Roll out dough into 1 inch balls. Place on cookie sheet and lightly press down a bit with your hand to flatten. Bake for 12 minutes, or until lightly golden. Cool completely on cookie sheet.

    For the Icing:

    • Combine raspberries and sugar in a small bowl and mash them with a fork. Let sit for 15 minutes. The raspberries will slowly release their juices.
    • Push berries through a fine sieve to extract all the juices. Discard the solids.
    • Combine raspberry juice and powdered sugar in a small bowl. Add in milk slowly until icing becomes the right consistency to sit on top of cookie and will not drizzle off.
    • Taking 1 cookie at a time, dip top into the icing and allow the excess icing to drip off. Place cookie upright on baking sheet and add sprinkles. Continue with all cookies.
    • Allow icing on cookies to dry and then store in an airtight container. Cookies will keep for 1 week.

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    Nutrition

    Serving: 24gCalories: 133kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 26mgPotassium: 13mgFiber: 1gSugar: 8gVitamin A: 241IUVitamin C: 1mgCalcium: 5mgIron: 1mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

    Adapted from this and this recipe.

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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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