Raspberry Shortbread Cookies

Happy Valentine's Day! We are staying in an enjoying a home cooked meal this evening and watching My Best Friend's Wedding (little does my fiance know). For dessert? These raspberry shortbread cookies, perfectly crisp, fruity and slightly tangy! Cheers!

Ingredients:

8 oz of good butter at room temperature (I use Kerrygold)

1 cup freeze dried raspberries pulverized into powder

1/2 cup powdered sugar

1 3/4 cups all purpose flour

Optional: Chocolate for dipping (I used the Ruby Cacao Wafers from Trader Joe's)

Directions:

1. With you mixer on medium-low speed, cream your butter and sugar together
2. Turn your mixer to low and slowly add your flour and raspberry powder
3. Once everything has combined remove from mixer and pat your shortbread down on plastic wrap so it is easier to roll out later. Place your shortbread in the refrigerator for 1 hour to chill
4. Preheat the oven to 350 degrees Fahrenheit 
5. Once dough has chilled roll out to 1/4 inch thick
6. Cut your cookies out with your cookie cutter
7. Place your cookies on a baking sheet and bake for 18 minutes flipping the tray halfway until the edges of the cookies start to brown
8. Allow cookies to come to room temperature. Once cooled, dip in chocolate!!