valentine's day cookies

Ok, so just thought I would tell you up front that I have not made these.  Why you ask?  Well, we are moving into our new house this weekend.  We have two PODS (one 12 foot and one 16 foot) coming to our doors today.  I also do not have a spatula to my name right now.  I will soon though!  I just need to find what box my cooking utensils are in.

But if you haven't started your Valentine's baking for your sweetie maybe today is a good day to try these.  And if you make some, please mail a few to me!  It will be a much needed "sweet" break from all this unpacking.

Raspberry Shortbread Hearts

 
{the goods}
1 Cup Unsalted Butter, softened
1/2 Cup Powdered Sugar
1/4 Cup Raspberry Juice*
    * (If you have the time and want to get fancy) Defrost 2/3 cup frozen raspberries and press them through a sieve into a bowl reserving only the raspberry juice for the recipe.
2 Cups All Purpose Flour
1/4 Tsp Salt

{let's get started}
Preheat oven to 350° F.
Place the butter and sugar in the bowl of a standing mixer (or use a hand mixer) and cream together for 3 minutes.
Add in the raspberry juice.
In a separate bowl whisk together flour and salt.
Add the flour into the butter mixture until just incorporated.
Place the dough on a lightly floured surface and roll until ½ inch thick.
Using a 1 1/2 inch heart shaped cookie cutter, cut out cookies.
    ***get creative with the cutters!  maybe some initials here?
Transfer hearts to cookie sheet lined with a Silpat or parchment paper.
Bake 20-22 minutes.
Cookies should be firm but still soft.
Cool and serve.

YUM

Thank you Rosie Pope for the recipe.