Shortbreads have a buttery rich flavor and a crisp and crumbly texture. For this recipe I took a plain shortbread and topped it with a powdered sugar glaze and then a sprinkling of chopped pistachios and crushed freeze dried raspberries. This gives you a cookie that not only looks beautiful, but the combination of tart and sweet flavors is irresistible.
The secret to making a good shortbread is to use a high quality butter. My preference is to use the European-style butters which have a higher butterfat content. Also, when you buy butter you have two choices; salted and unsalted. While I like to use unsalted butter because of its pure sweet buttery flavor and I also like to control the amount of salt in the recipe, you can use salted butter and just leave out the salt called for in the recipe.
Atlanta has many excellent bakeries which I also follow on Instagram. One bakery I like sells a cookie that looks like this shortbread recipe. I have never actually tasted their cookie, so this recipe is just my interpretation of how I imagine it would taste. The unusual ingredient in this recipe is the freeze dried raspberries that are sprinkled on top of the glaze. I just love the concentrated tart flavor of freeze dried raspberries which I think nicely offsets the sweetness of the powdered sugar glaze. There are many brands of freeze dried raspberries and you should be able to find them in most grocery stores or else on line.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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