Raspberry and Cream Shortbread Cookies
Slightly tart and buttery with bits of white chocolate and milk crumbs, these Raspberry and Cream Shortbread Cookies are surprisingly addictive–even for those who don’t like raspberries! People will be asking where you got these from. Yields 36-50 depending on thickness and size
Servings
36-50cookies
Cook Time
22-27minutes
Servings
36-50cookies
Cook Time
22-27minutes
Ingredients
Raspberry and Cream Shortbread Cookies
Christina Tosi’s Milk Crumbs
Instructions
  1. Make the milk crumbs: Heat the oven to 250°F. In a medium bowl, whisk together 1/2 cup of the dry milk with the flour, corn starch, sugar, and salt. With a spatula, stir in the butter until small clumps start to form. Spread the mixture on a parchment lined baking sheet and bake 20 minutes until sandy. Cool. Return the crumbs to a bowl, stir in the other 1/4 cup of dry milk and pour the white chocolate into the crumbs, mixing until evenly coated. Set aside.
  2. In the bowl of a stand mixer, with a hand mixer, or by hand, cream together the butter and sugar until light and fluffy–about 3-5 minutes. Add in the vanilla extract and mix until fully incorporated. Add in the flour 1/2 at a time until the dough begins to come together. Mix in the milk crumbs, white chocolate chips, and freeze-dried raspberries until the raspberries break up a bit and turn the dough pink.
  3. Split the dough in half. Using your hands, knead the dough into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate for an hour. Repeat with the second half of the dough.
  4. Preheat the oven to 300°F and line a baking sheet or two with parchment paper.
  5. Roll your dough out until it is just under 1/2″ thick (the white chocolate chips will usually stop you from going much thinner). Cut into whatever shape you’d like and place the cutouts on the lined baking sheet. With a fork, poke a few holes into the cookies to dock them.
  6. Bake 22-27 minutes–until the bottoms are golden brown and the edges of the shortbread start to show a bit of color. Remove from the oven and transfer to a cooling rack.
Recipe Notes

The recipe for the milk crumbs can be found here.  The recipe as written makes about 1 3/4 cup. You can easily cut the quantities in half and just toss the whole thing into this dough or make the full recipe and keep the extra 3/4 to use later in the week.

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