Raspberry Shortbread

Vegetarian
Raspberry Shortbread
45 min.
72
60kcal

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Indulge in the delightful world of Raspberry Shortbread, a perfect treat for any dessert lover! This vegetarian recipe is not only easy to make but also yields a generous 72 servings, making it ideal for gatherings, parties, or simply to satisfy your sweet tooth. With a preparation time of just 45 minutes, you can whip up these delicious cookies in no time.

Imagine the buttery, crumbly texture of the shortbread, perfectly complemented by the sweet and tangy flavor of seedless raspberry jam. Each bite offers a harmonious blend of flavors, enhanced by a drizzle of almond-infused icing that adds a touch of elegance. The combination of rich butter and powdered sugar creates a melt-in-your-mouth experience that is simply irresistible.

Not only are these Raspberry Shortbread cookies a treat for the taste buds, but they also boast a caloric breakdown that allows you to enjoy them guilt-free. With only 60 calories per serving, you can savor the sweetness without worrying about your diet. Whether you're hosting a tea party, celebrating a special occasion, or just looking for a delightful dessert to enjoy at home, these cookies are sure to impress. So gather your ingredients, preheat your oven, and get ready to create a batch of these scrumptious Raspberry Shortbread cookies that everyone will love!

Ingredients

  • 0.5 teaspoon almond extract 
  • cup butter softened
  • 2.5 cups flour all-purpose
  • 0.5 cup powdered sugar 
  • 10 ounce raspberry jam seedless
  • 0.7 cup sugar 
  • 3.5 tablespoons water 

Equipment

  • baking sheet
  • oven
  • whisk
  • hand mixer
  • wooden spoon

Directions

  1. Beat butter and 2/3 cup sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended.
  2. Divide dough into 6 equal portions, and roll each dough portion into a 12-inch-long x 1-inch-wide strip.
  3. Place 3 dough strips on each of 2 lightly greased baking sheets.
  4. Make a 1/2-inch-wide x 1/4-inch-deep indentation down center of each strip, using the handle of a wooden spoon.
  5. Bake, in 2 batches, at 350 for 15 minutes.
  6. Remove from oven, and spoon jam into indentations.
  7. Bake 5 more minutes or until lightly browned.
  8. Whisk together powdered sugar, 3 1/2 tablespoons water, and almond extract; drizzle over warm shortbread.
  9. Cut each strip diagonally into 12 (1-inch-wide) slices. Cool in pans on wire racks. Store in an airtight container.

Nutrition Facts

Calories60kcal
Protein3.25%
Fat38.95%
Carbs57.8%

Properties

Glycemic Index
3.47
Glycemic Load
5.16
Inflammation Score
-1
Nutrition Score
0.79869564331096%

Nutrients percent of daily need

Calories:59.8kcal
2.99%
Fat:2.61g
4.01%
Saturated Fat:1.63g
10.17%
Carbohydrates:8.71g
2.9%
Net Carbohydrates:8.55g
3.11%
Sugar:4.59g
5.1%
Cholesterol:6.78mg
2.26%
Sodium:21.69mg
0.94%
Alcohol:0.01g
100%
Alcohol %:0.08%
100%
Protein:0.49g
0.98%
Vitamin B1:0.03mg
2.32%
Selenium:1.6µg
2.28%
Folate:8.47µg
2.12%
Vitamin A:78.79IU
1.58%
Manganese:0.03mg
1.57%
Vitamin B2:0.03mg
1.53%
Vitamin B3:0.26mg
1.3%
Iron:0.22mg
1.24%
Source:My Recipes