Raspberry Window Shortbread

Vegetarian
Raspberry Window Shortbread
45 min.
26
148kcal

Suggestions


Indulge in the delightful sweetness of Raspberry Window Shortbread, a charming dessert that will brighten any occasion! This vegetarian treat is a stunning combination of buttery shortbread and luscious raspberry preserves, creating a harmonious blend of flavors and textures that is sure to please your palate. Perfect for gatherings, these cookies not only taste amazing but also look impressive with their decorative cut-outs.

With a prep time of just 45 minutes, you can whip up a batch that serves 26 people, making it an ideal choice for parties or family get-togethers. As you mix the simple ingredients, the aroma of freshly baked cookies will fill your kitchen, inviting everyone to gather around in anticipation. Each shortbread is wonderfully crumbly, and the raspberry jam adds a vibrant burst of tangy sweetness with every bite.

Whether you're a seasoned baker or just starting your culinary journey, this recipe is easy to follow and yields delightful results. Plus, the caloric value of 148 kcal per serving allows you to indulge without guilt. So, roll up your sleeves and get ready to create a batch of these irresistibly charming Raspberry Window Shortbread cookies that will not only satisfy your sweet tooth but also impress your friends and family!

Ingredients

  • cups flour 
  • 0.5 cup granulated sugar 
  • 2.5 teaspoons milk 
  • 1.5 cups powdered sugar divided
  • tbsp raspberry jam 
  • 0.3 teaspoon salt 
  • cup butter unsalted cold cubed

Equipment

  • bowl
  • baking sheet
  • oven
  • stand mixer

Directions

  1. Preheat oven to 32
  2. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer.
  3. Mix on low speed to blend, then increase to medium and mix until dough is no longer crumbly and just comes together.
  4. Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/8 in. thick. Use a selection of 1 1/2-in. decorative cutters to cut as many shapes as you can, making sure you have an equal number of each shape to form a top and bottom and rerolling scraps as needed. Arrange cookies 1 in. apart on baking sheets. Use a variety of smaller cutters to remove center from half of cookies (the tops). Chill on sheets 15 minutes.
  5. Bake until light golden brown, 12 to 15 minutes.
  6. When cool, spread each whole cookie with about 1/2 tsp. jam.
  7. Sprinkle half of cut-out tops evenly with 1/2 cup powdered sugar.
  8. Mix remaining 1 cup powdered sugar with milk to thin, then dip tops of remaining cut-out tops with glaze. If you like, dip some glazed tops into sparkle sugar. Set all tops on jam-topped bottoms.

Nutrition Facts

Calories148kcal
Protein2.92%
Fat43.2%
Carbs53.88%

Properties

Glycemic Index
9.16
Glycemic Load
9.15
Inflammation Score
-2
Nutrition Score
1.7856521774893%

Nutrients percent of daily need

Calories:148.18kcal
7.41%
Fat:7.21g
11.09%
Saturated Fat:4.51g
28.18%
Carbohydrates:20.23g
6.74%
Net Carbohydrates:19.93g
7.25%
Sugar:12.16g
13.51%
Cholesterol:18.83mg
6.28%
Sodium:24.86mg
1.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.09g
2.19%
Vitamin B1:0.08mg
5.11%
Selenium:3.48µg
4.97%
Folate:18.2µg
4.55%
Vitamin A:218.96IU
4.38%
Manganese:0.07mg
3.38%
Vitamin B2:0.06mg
3.27%
Vitamin B3:0.57mg
2.86%
Iron:0.47mg
2.61%
Vitamin E:0.21mg
1.42%
Phosphorus:13.55mg
1.36%
Fiber:0.29g
1.17%
Source:My Recipes