Raspberry Chipotle Shortbread Cookies
- ¾ cup (5.25 oz) granulated sugar
- 1 cup (8oz) salted butter, room temperature
- 1 tsp Pure Ground Vanilla Bean or 2 tsp vanilla extract
- ½ cup (.5 oz) freeze dried raspberries, crushed
- 2 cups (8.5 oz) all-purpose flour
- Raspberry Chipotle Salt for sprinkling
Whip butter and sugar until light and fluffy. Add vanilla and mix to combine. Slowly add flour and raspberries, mixing until just incorporated.
Form dough into a disk and chill at least 20 minutes. (shortcut - You can also form dough into 2 – 6” long logs, chill completely, then slice and bake.)
Heat oven to 325 degrees. Line baking sheets with parchment.
Roll dough to ¼” thickness and cut out as desired. Place on parchment lined baking sheets and bake about 10 minutes until edges are golden brown. While still warm, sprinkle with raspberry chipotle salt and allow to cool completely.
Makes about 3 dozen
