Raspberry Shortbread Poptarts
Servings: 8 poptarts
Equipment
- Stand Mixer
- Square cookie cutter
- Cookie sheet
- Wire cooling rack
Ingredients
- 10 tbsp unsalted butter softened
- 1 tsp vanilla
- ½ cup powdered sugar
- ½ tsp salt
- 1 ½ cups all purpose flour
- 6 tsp raspberry jam
- Sprinkles
Icing
- 1 cup powdered sugar
- 3 ½ tsp whole milk
- 2 tsp light corn syrup
Instructions
- Add the butter and vanilla extract to the bowl of a stand mixer and beat on medium-high speed until fluffy.
- Add in the powdered sugar and mix again until combined.
- Sprinkle the salt and flour over the butter and sugar mixture and mix until well combined.
- Transfer the dough to a parchment lined surface and top with another sheet of parchment paper.
- Roll out to ¼ inch thick and cut out squares or rectangles using a cookie cutter or knife.
- Place the cut out squares on a parchment lined baking sheet and place in the freezer for 30 minutes.
- Preheat your oven to 350°F.
- Spread 1 tsp of jam onto half of the squares before topping with the other half of the squares.
- Bake for 10 minutes, rotating half way.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- When the cookies are cool, mix together the icing ingredients until smooth.
- Spread on an even layer using an offset spatula or butter knife and top with sprinkles.
- Let set for at least 20 minutes before serving!