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Raspberry Shortbread cookies with Driscoll's raspberries
Mixed Berry Crisp with Driscoll's berries
Mixed Berry Crisp with Driscoll's berries

Description

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.

Filling
  • 1 1/2 Teaspoons fresh lemon juice
  • Decorative sprinkles, optional
  • 1 Package (6 ounces) Driscoll's raspberries
  • 1 Tsp. vanilla extract
  • 1/2 Cup (1 stick) unsalted butter, at room temperature
  • 5 Cups confectioners' sugar
Cookies
  • 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
Tools Needed
  • 1 3-inch cookie cutter
Cookies
  1. LINE two rimmed baking sheets with parchment paper.
  2. PLACE 2 sticks butter into the bowl of an electric mixer.
  3. BEAT until creamy, about 3 minutes.
  4. 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.
  5. ADD 1/2 teaspoon vanilla extract, 3 tablespoons lemon zest, and 2 teaspoons lemon juice.
  6. BEAT to combine ingredients.
  7. ADD 2 ½ cups flour and beat just until blended. Do not over mix.
  8. ROLL OUT dough to 1/8-inch thickness on a lightly floured surface.
  9. CUT OUT about 36 cookies using a 3-inch heart shaped cookie cutter.
  10. PLACE cookies onto baking sheets and LEAVE about 1 inch between cookies.
  11. CHILL in refrigerator about 1 hour.
  12. PREHEAT oven to 325°F.
  13. BAKE 15 to 20 minutes or until bottoms are just turning golden and tops of are still pale. 
  14. ALLOW cookies to cool completely on pans set on wire racks.
Filling and Assembly
  1. PLACE raspberries into a food processor and PUREE until smooth.
  2. PRESS puree through a strainer into a bowl and DISCARD seeds.
  3. SET ASIDE puree.
  4. PLACE 1 stick butter into the bowl of an electric mixer.
  5. BEAT on medium speed until creamy, about 2 minutes.
  6. ADD 5 cups confectioners' sugar gradually while BEATING until light and fluffy, about 3 minutes and SCRAPE DOWN sides of bowl as needed.
  7. ADD 1 teaspoon vanilla extract, 1 ½ teaspoons lemon juice, and 1/2 cup raspberry puree.
  8. BEAT on high speed until silky smooth and evenly colored.
  9. FLIP OVER half of cookies so rough side is facing up.
  10. SPREAD frosting over flipped cookies.
  11. SPREAD a small amount of remaining puree over frosted halves if desired.
  12. PRESS remaining cookie halves onto frosted cookie bottoms.
  13. POUR decorative sprinkles into small bowl if using.
  14. PRESS cookie edges into sprinkles so they stick to sides of cookies.
  15. SERVE immediately or store at room temperature until using.
Calories 187.32
Total Fat 13.66 g
Saturated Fat 9.86 g
Cholesterol 36.92 mg
Sodium 152.72 mg
Total Carbohydrates 14.97 g
Dietary Fiber 0.33 g
Protein 1.24 g