RECIPE: SUGAR BERRY SHORTBREAD
½ cup (1 stick) chilled unsalted butter, cut into ½ inch cubes
¼ cup sugar
1 tsp. vanilla extract
¼ tsp. salt
1 cup all-purpose flour
Oval cookie cutters, or cutter of your choice
1 tbsp. lemon juice
½ cup powdered sugar
¼ cup, plus 4 tbsp. freeze-dried raspberries or
2 tsp. lemon zest
Preheat oven to 350˚ F.
In a mixing bowl, beat together the butter, sugar, vanilla extract, and salt. Add flour and beat until just combined.
Form into a ball and roll so it’s ¼ inch thick. Chill in the refrigerator for at least 30 minutes.
Cut the dough into ovals and prick with a fork. Arrange the ovals on the cookie sheet about 1 inch apart.
Bake until golden brown (about 12 minutes). Remove from the oven and cool on a wire rack.
Mix together lemon juice and powdered sugar. Drizzle over the cookies and sprinkle with crushed berries and lemon zest. Store in an airtight container at room temperatureBake until golden brown (about 12 minutes). Remove from the oven and cool on a wire rack.
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