Raspberry Shortbread Sandwich
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![Preparation time]()
Prep time10 min![Ready in]()
Ready in![Servings]()
Portions36
Ingredients
For the shortbread cookies:
- 2 cups all-purpose flour
- 1 cup confectioners sugar
- 3/4 teaspoon kosher salt
-
1 cup Country Crock® Plant Butter Sticks with Avocado Oil, cut into cubes
![avocado sticks]()
For the raspberry buttercream frosting:
-
1 cup Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
- 5 cups confectioners' sugar
- 6 ounce package fresh raspberries
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
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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