Raspberry Shortbread Sandwich
Raspberry Shortbread Sandwich
Be the first to rate this
![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.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
