Raspberry Buttercream Shortbread Cookies
Two crisp, buttery lemon shortbread cookies filled with fresh raspberry buttercream make for a delightfully delicious treat! Pink, delicate and perfect for classroom Valentine's day treats.
Prep Time:
15 minutes plus chilling for dough
Cook Time:
15-20 minutes
Serves:
18 cookies
Perfect for:
Afternoon Snacks
Packable Snacks
Ingredients
- 2 1/2 Cups all-purpose flour
- 1 Cup (2 sticks) unsalted butter, at room temperature
- 1/2 Cup granulated sugar
- 3 Tablespoons lemon zest
- 2 Teaspoons fresh lemon juice
- 1/2 Tsp. vanilla extract
- 1 1/2 Teaspoons fresh lemon juice
- 1 Package (6 ounces) Driscoll's raspberries
- 5 Cups confectioners' sugar
- 1/2 Cup (1 stick) unsalted butter, at room temperature
- 1 Tsp. vanilla extract
- Decorative sprinkles, optional
- 1 3-inch cookie cutter
Directions
- LINE two rimmed baking sheets with parchment paper.
- PLACE 2 sticks butter into the bowl of an electric mixer.
- BEAT until creamy, about 3 minutes.
- ADD 1/2 cup granulated sugar and continue to BEAT for about 3 minutes until very light and fluffy and SCRAPE DOWN sides of bowl as needed.
- ADD 1/2 teaspoon vanilla extract, 3 tablespoons lemon zest, and 2 teaspoons lemon juice.
- BEAT to combine ingredients.
- ADD 2 ½ cups flour and beat just until blended. Do not over mix.
- ROLL OUT dough to 1/8-inch thickness on a lightly floured surface.
- CUT OUT about 36 cookies using a 3-inch heart shaped cookie cutter.
- PLACE cookies onto baking sheets and LEAVE about 1 inch between cookies.
- CHILL in refrigerator about 1 hour.
- PREHEAT oven to 325°F.
- BAKE 15 to 20 minutes or until bottoms are just turning golden and tops of are still pale.
- ALLOW cookies to cool completely on pans set on wire racks.
- PLACE raspberries into a food processor and PUREE until smooth.
- PRESS puree through a strainer into a bowl and DISCARD seeds.
- SET ASIDE puree.
- PLACE 1 stick butter into the bowl of an electric mixer.
- BEAT on medium speed until creamy, about 2 minutes.
- ADD 5 cups confectioners' sugar gradually while BEATING until light and fluffy, about 3 minutes and SCRAPE DOWN sides of bowl as needed.
- ADD 1 teaspoon vanilla extract, 1 ½ teaspoons lemon juice, and 1/2 cup raspberry puree.
- BEAT on high speed until silky smooth and evenly colored.
- FLIP OVER half of cookies so rough side is facing up.
- SPREAD frosting over flipped cookies.
- SPREAD a small amount of remaining puree over frosted halves if desired.
- PRESS remaining cookie halves onto frosted cookie bottoms.
- POUR decorative sprinkles into small bowl if using.
- PRESS cookie edges into sprinkles so they stick to sides of cookies.
- SERVE immediately or store at room temperature until using.
- Click here to try our chocolate shortbread version of these sweet classroom treats. See all of our Valentine's Day recipes here.
