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Vanilla and raspberry shortbread cookies 🍪♥️ credit @foodie.yuki
Vanilla and raspberry shortbread cookies ♥️ • To celebrate my 10 years heart transplant anniversary 🙏🏻 Shortbread cookie dough • (Vegan options) 280g (2 1/4 cups) all purpose flour • 20g (1 1/2 tbsp) corn starch • 150g (2/3 cup) butter / vegan butter, very cold and cubed • 100g (1 cup) powdered sugar • 1 egg (replace with 2-3 tbsp cold water for egg free) • 1/2 tsp vanilla bean paste • Pinch salt • 1 tsp lemon zest Jam of choice to fill the cookies Instructions • In a food processor, mix quickly all the ingredients to bring the dough together. • Flatten dough into a disc, wrap and refrigerate for 1 hour. • Roll out the dough on a parchment paper. • Cut out cookies with a cookie cutter. • Bake at 170C degrees (325F) for 9-12 minutes depending on size. • Cool compl