Vanilla Shortbread with Freeze Dried Raspberries and Pistachios

These sweet little shortbread cookies are such a simple bake - they're great for afternoon tea parties or as a dessert with some strong coffee. The intense tart flavour of freeze dried raspberries offsets beautifully the sweetness of the vanilla glaze.
Shortbread cookies contain a higher butter content and less sugar than butter cookies. Traditionally they are usually baked at lower temperature and should be not crisp but pale, tender and melting.
Organic freeze-dried raspberries contain 100% raspberries, no colouring, flavouring or sugar. They are great for smoothies, cereals, as a snack or toppings. I bought mine from DM drugstore. You should be able to find them in most grocery stores or Amazon.

195 g Plain flour
1/3 tsp Salt
170 g Unsalted butter, at room temperature
Seeds from 1 vanilla pod, halved lengthways (or 1 tsp vanilla bean paste)
50 g Granulated white sugar

90 g Powdered sugar
1/2 tsp Vanilla extract
1 tbsp Cream or milk
30 g Pistachios, chopped
10 g Freeze dried raspberries, crushed

In a mixing bowl, whisk the flour with the salt. Set aside.
Place softened butter in another mixing bowl. Cut the vanilla pod in half lengthways and scarpe out the seeds with the point and edge of a sharp knife and add to the butter.
With a hand mixer, beat the butter until smooth. Add the sugar and beat, on medium low speed, until incorporated. Beat in the flour mixture.
Roll the dough into a log shape that is about 18 cm / 7 inch long. Wrap the log in plastic wrap or parchment paper, and place in the refrigerator to chill for at least 2 hours, or up to three days. (The log can also be frozen for about two months.)
Preheat the oven to 160C/320F. Using a sharp knife slice the log into 0.5 cm / 1/4 inch thick cookies. Place the cookies on a parchment paper lined baking sheet, spacing the cookies about 5 cm / 2 inches apart. If time allows, chill the cookies on the baking sheet for 30 minutes before baking. This will firm up the cookies and solidify the butter. So cookies won't spread too much.
Bake the cookies for about 18-20 minutes. The shortbread will be still pale with a little goldenness around the edges when done, but not doughy or damp. Shortbread should be not crisp but tender and melting. Remove the cookies from the oven and let cool completely on a wire rack.
In a small bowl, mix the powdered sugar, vanilla extract with just enough cream to make a smooth and spreadable glaze. Using an offset spatula or the back of a spoon, spread a thin layer of vanilla glaze onto the cookies. Immediately sprinkle the tops of the cookies with the chopped pistachios and crushed freeze dried raspberries. Let the glaze dry completely before storing them in an airtight container at room temperature for up to 1 week.

30 comments:

Tom 3/5/23 22:09: ...and they would be a sweet treat at Christmas too!
Cooking Julia 3/5/23 22:18: These shortbreads are so cute, I love the colors!
Lola Martínez 3/5/23 22:24: Muy apetecibles son esas galletas, un capricho dulce muy vistoso.
Bss
Bill 3/5/23 22:30: Looks delicious.
roentare 3/5/23 23:07: I just love raspberries so much. A delight desert
Brian's Home Blog 4/5/23 00:21: That sure is pretty, they look delicious!
Christine 4/5/23 00:23: Delicious!
tigerfish 4/5/23 01:53: So festive looking!
My name is Erika. 4/5/23 03:16: These look fabulous. SHortbread is the best, but I've never tried it with freeze dried raspberries. I bet they're yummy.
foodtravelandwine 4/5/23 04:01: I will make them!....I have freeze dried raspberries!!...yummy!......Abrazotes, Marcela
Anne in the kitchen 4/5/23 04:22: I love shortbread, but have never thought of icing it the sprinkling freeze dried fruit on it. What a great idea!
Citu 4/5/23 04:47: Gracias por la receta. Te mando un beso.
Rose world 4/5/23 06:56: Beautiful and colourful shortbread.
babYpose 4/5/23 12:22: The shortbread looks so yummy with raspberry topping. Love freeze dried fruits but quite pricey here. Thanks Angie for the recipe
eileeninmd 4/5/23 12:46: Hello,
Your cookies look delicious, very colorful and pretty too. Take care, have a great day!
DEZMOND 4/5/23 14:05: That looks so lovely and such gorgeous combos of pink, white and greenery!
Carol @Comfort Spring Station 4/5/23 16:32: well now I'm going to be sitting around fantasizing about shortbread raspberry cookies - oh I want dessert! I'm not doing fancy or even extensive cooking - more chicken in my convection oven (air fryer) or like the last 2 days ground beef patties. today I am thinking of ordering delivery from Chinese restaurant - I haven't had that in forever - something tasty with fried rice - not as healthy as I like to eat but I cleaned the bathroom this morning and now have no energy. I visit your blog and dream of tasty healthy food! thank you for sweet dreams!
Yvonne @ Fiction Books Reviews 4/5/23 19:35: I love shortbread, although as hubby has been diagnosed with high cholesterol, we have had to ban all sweet products from the cupboards so he can't be tempted, so I shall just have to sit and drool over your pictures instead! :)

I have never used freeze dried fruit before, although I suppose I could still change it for fresh? Especially as that's all we seem to have in our fridge right now, with our new diet regime. I might get some freeze dried as a standby, just in case, that way I can try it out for future :)
Lowcarb team member 4/5/23 22:47: They look very nice.
Thanks for sharing the recipe.

All the best Jan
Nancy Chan 5/5/23 00:11: They are so beautiful.
Dawn @ Words Of Deliciousness 5/5/23 00:52: I love the colors of the cookies. The combination of shortbread, with the freeze dried raspberries and pistachios sounds delicious!!
Veronica Lee 5/5/23 05:28: Yummm! I am smacking my lips!

Hugs and blessings, Angie 😋
Margaret D 5/5/23 09:05: Looks good and I love raspberries and we still have then down here in the shops to buy, fresh.
Rainbow Evening 5/5/23 12:59: love shortbread and pistachios.... yummy
David 5/5/23 18:41: Angie, Very pretty indeed! We love shortbread and frosted with raspberries is a good thing. Not sure about the pistachios though... Take Care, Big Daddy Dave
Federica Simoni 6/5/23 08:21: wow che delizia!!
Balvinder 7/5/23 16:02: Love these. Have to look for dried raspberries.
Anonymous 7/5/23 16:35: Homemade shortbread, yummmmmm!
Raymund 10/5/23 01:42: Surprisingly that looks delicious and easy to make, they look pretty too
Valentina 16/5/23 01:49: Adorable! These are so lovely and festive all at once! :-) ~Valentina