Raspberry Marbled Shortbread Recipe

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until creamy and smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2 minutes). Add the egg and beat until well blended. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and beat just until incorporated.

Divide the batter in half and place one half of the batter back into the bowl of your electric mixer. Add the raspberry powder and a few drops of pink food coloring and mix until incorporated.

Place the vanilla batter on a sheet of parchment paper. Shape it into a log that is about 6 x 2 inches. Next, place the raspberry batter next to the vanilla batter and shape into a 6 x 2 inch log. Combine the two doughs using a bench scraper to make a marbled pattern. Shape the marbled dough into an 8 x 2 ½ inch log. Wrap in parchment paper and refrigerate until firm (3 to 4 hours or overnight).

When ready to bake, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Remove the log from the refrigerator and place on a cutting board. Use a sharp knife to cut the log into ¼ inch slices. Place on prepared baking sheet, with 2 inches of space between the cookies. Bake for 8 - 10 minutes until the cookies are just firm around the edges and lightly golden. Remove from oven and place on wire rack to cool.

To make raspberry powder: Place ½ of a package of freeze-dried raspberries in a small food processor or blender. Process to a fine powder. Transfer powder to a fine-mesh sieve set over a small bowl. Use a spoon to press powder through sieve, discard seeds. This should yield about ¼ cup powder. Raspberry powder can be stored in the freezer for up to 3 months.