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Shortbread cookies have a rich and fascinating history that dates back to Scotland in the 12th century. Originally, shortbread was a simple mixture of flour, butter, and sugar, baked twice to create a dry, crisp texture. The name "shortbread" comes from the "shortening" effect of the butter, which inhibits gluten formation in the flour, yielding a tender crumb.

Shortbread Cookies with a Raspberry Twist Recipe

Indulge in the delightful combination of buttery shortbread and fresh raspberries with this amazing recipe for raspberry-infused shortbread cookies. Perfect for any occasion, these cookies bring together the sweetness of raspberries and the rich, tender texture of traditional shortbread. The step-by-step guide ensures a successful baking experience, making these colorful treats a visual and flavorful delight that everyone will love. Discover the joy of homemade cookies today!
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Ingredients
  

2 cups all-purpose flour

1 cup unsalted butter, softened (at room temperature)

¾ cup powdered sugar

1 teaspoon vanilla extract

⅓ cup cornstarch

½ teaspoon salt

½ cup fresh raspberries (or ¼ cup raspberry preserves)

Zest of 1 lemon (optional for added flavor)

Additional powdered sugar for dusting (optional)

Instructions
 

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

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-5 minutes. Make sure to scrape down the sides of the bowl as needed.

      Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, and salt.

        Combine Mixtures: Gradually add the dry ingredients to the butter-sugar mixture. Mix on low speed until just combined.

          Add Flavor and Raspberries: Gently fold in the vanilla extract, lemon zest (if using), and the fresh raspberries or raspberry preserves until evenly distributed throughout the dough. Be careful not to overwork the dough, especially with fresh raspberries, to avoid breaking them apart too much.

            Shape the Cookies: Take small portions of dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with the palm of your hand.

              Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are just lightly golden, and the centers are still pale. The cookies will firm up as they cool.

                Cool Down: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Dust and Serve: Once cooled, dust the cookies with additional powdered sugar if desired. Serve and enjoy your delightful raspberry-infused shortbread cookies!

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | About 24 cookies