(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
For the shortbread cookies:
While the shortbread cookies are cooling, begin preparing the frosting. In a blender, puree the raspberries and then run through a sieve, resulting in 1/2 cup raspberry puree.
Place the softened butter and raspberry puree in a mixing bowl.
With a hand mixer, mix the Country Crock® Plant Butter and raspberry puree until combined.
Add half of the confectioner's sugar and mix until combined. If too thin, add an additional 1/2 cup of confectioner's sugar and repeat until desired consistency. If too thick, add a teaspoon of water and mix at a time.
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