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To truly appreciate the allure of Raspberry Bliss Shortbread Cookies, it’s essential to understand the foundation of shortbread itself. Originating from Scotland, traditional shortbread cookies date back to the 12th century and were initially made as a way to use leftover bread dough. Over the years, the recipe evolved into what we know today—a cookie characterized by its crumbly, melt-in-your-mouth texture and rich flavor profile.

Shortbread Cookies with a Raspberry Twist Recipe

Experience the joy of baking with Raspberry Bliss Shortbread Cookies, a delightful twist on a classic treat. These cookies combine the rich, buttery flavor of shortbread with the tart sweetness of fresh raspberries, creating an irresistible snack for any occasion. Perfect for afternoon tea, festive gatherings, or as a thoughtful gift, they're easy to make and sure to impress. Discover simple techniques and essential ingredients to elevate your cookie game today!
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Ingredients
  

1 cup (226g) unsalted butter, softened

¾ cup (90g) powdered sugar

2 cups (250g) all-purpose flour

½ tsp salt

1 tsp vanilla extract

½ cup (75g) fresh raspberries (or ¼ cup raspberry preserves)

2 tbsp cornstarch (if using fresh raspberries)

Zest of 1 lemon (optional for added flavor)

Extra powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy using an electric mixer (about 3-4 minutes).

      Stir in Remaining Ingredients: Gradually add the flour, salt, and vanilla extract to the butter mixture. Mix until just combined. If you are using fresh raspberries, toss them gently with the cornstarch and fold them into the dough along with the lemon zest. If using raspberry preserves, swirl them into the dough last to create a marbled effect.

        Chill the Dough: Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.

          Roll and Cut the Cookies: After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out one disc at a time to about ¼ inch thick. Use cookie cutters to cut into desired shapes and place them on the prepared baking sheet.

            Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Keep an eye on them to avoid overbaking; they should remain pale.

              Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to cooling racks. Once cooled, dust with extra powdered sugar if desired.

                Serve and Enjoy: These delightful cookies are perfect with a cup of tea or coffee. Store in an airtight container for up to a week (if they last that long!).

                  Prep Time, Total Time, Servings:

                    30 minutes | 1 hour (includes chilling) | 24 cookies (depending on size)