Recipe Book

15
Raspberry
Shortbread Cookies
serves 12
1 ½ cups unsalted butter
2 cups all-purpose our
1 cup whole wheat our
½ tsp. sea salt
¾ cup powdered sugar
1 ½ tsp. vanilla extract
6 cups raspberries
½ cup sugar
1. Cream together the butter and powdered sugar.
When light and uffy, carefully mix in the ours,
salt, and vanilla. Roll the dough into a 2 inch-thick
log, wrap in plastic, and chill.
2. While the dough chills, juice the raspberries.
Place the raspberry juice in a small saucepan.
Add ½ cup sugar to the raspberry juice and then
bring to a boil on the stove top. Boil until the
liquid is reduced by half (about 10 oz remain).
Then, cool the raspberry syrup
3. Cut the chilled cookie dough into 48 rounds and
place on a cookie sheet spaced about 1 inch
apart. Bake in the oven at 350˚ F until just barely
browned (15–20 minutes).
4. Allow the cookies to cool. When cooled, spread
about 1 tsp. raspberry syrup on the top of half of
the cookies. Top with the remaining cookies.
Serving size (65 g); 200 calories; 110 calories
from fat; 12 g total fat; 7 g saturated fat;
0 g trans fat; 30 mg cholesterol; 45 mg sodium;
43 g total carbohydrate; 2 g dietary ber; 8 g sugar;
2 g protein; 8% vitamin A; 10% vitamin C;
2% calcium; 4% iron