Rose-Sugar Shortbread Cookies with Raspberry Glaze
Rose-Sugar Shortbread Cookies with Raspberry Glaze
Shortbread cookies are a classic treat that can be enjoyed any time of the year. These rose sugar shortbread cookies are perfect for a tea party or a romantic dessert.
They are tender, buttery, and crumbly with a delicate floral flavor from the rose sugar.
The raspberry glaze adds a touch of tangy sweetness that balances the richness of the cookies.
Ingredients:
For the shortbread cookies:
- - 1 cup unsalted butter, softened
- - 1/2 cup rose sugar
- - 2 cups all-purpose flour
- - 1/4 tsp salt
- For the raspberry glaze:
- - 1/2 cup fresh raspberries
- - 1/4 cup powdered sugar
- - 1 tbsp lemon juice
Instructions:
2. In a large mixing bowl, cream the softened butter and rose sugar until light and fluffy.
3. Sift the flour and salt into the bowl and mix until a crumbly dough forms.
4. On a floured surface, roll the dough into a 1/4-inch-thick disk. Cut out the cookies with a cookie cutter of your choice.
5. Transfer the cookies to the prepared baking sheet and bake for 12-15 minutes or until the edges turn golden brown.
6. Let the cookies cool completely on a wire rack.
7. To make the raspberry glaze, blend the fresh raspberries in a blender until smooth.
8. Strain the raspberry puree through a fine mesh sieve into a small mixing bowl.
9. Add the powdered sugar and lemon juice to the raspberry puree and whisk until smooth.
10. Once the cookies are cooled, spread the raspberry glaze over the top of each cookie using a spoon or a pastry brush.
11. Let the glaze set for 10-15 minutes before serving.
Enjoy these delightful rose-sugar shortbread cookies with raspberry glaze as a treat with tea or coffee, or serve them as a romantic dessert for a special occasion.
0 Comments