Raspberry Sea Salt Shortbread Cookies

Spread the love with these heart-shaped raspberry sea salt shortbread cookies this Valentine’s Day. The raspberry sea salt creates a sweet and salty treat that your special someone is sure to love! I think it would also be fun to sprinkle it on some chocolates or caramels to add a pretty, pink touch!

Ingredients

{For cookies}

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 tsp. vanilla extract
• 3 1/4 cups flour
• 1/4 tsp. salt

{For raspberry filling}

• 2 oz. white chocolate, chopped
• 1/4 cup butter, softened
• 3 1/2 Tbsp. fresh raspberry puree (blend 1/2 cup of raspberries until smooth)
• 1 tsp. vanilla
• 3 cups powdered sugar
• 1 1/2 Tbsp. whipping cream

{For raspberry sea salt}

• 2 Tbsp. sea salt
• 1/2 tsp. raspberry puree

Directions

{For the cookies}

1. Preheat oven to 350F. Line two or three baking sheets with parchment paper or Silpat mat and set aside.
2. In the bowl of a standing mixer, beat together butter and sugar until smooth and fluffy. Add vanilla and mix until combined. In a separate large bowl, whisk together flour and salt. Gradually add to butter mixture and mix on low until combined.
3. Place dough on a floured surface and use floured rolling pin to roll out dough until 1/4-inch thick. Cut dough into hearts by using small hear-shaped cookie cutter with scalloped edges. Place hearts on cookie sheet and chill in fridge for 10 minutes before baking.
4. Bake for 17 minutes, until edges are slightly browned. Let cool before frosting.

{For raspberry filling}

1. Place white chocolate in microwaveable bowl and melt in microwave for about 30 seconds.
2. In the bowl of a standing mixer, beat the butter until light and creamy. Add raspberry puree and vanilla and continue to beat. Slowly add melted chocolate and powdered sugar. Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
3. Place filling in a piping bag (or Ziploc bag). Cut off the tip and use to fill the cookies.