I was so hungry today for something sweet. It is a shock to my system to go from eating candy nearly everyday to eating absolutely none. I am a chocoholic, but chocolate will not be on the menu this year. It is a sacrifice for the food challenge. I just have to keep reminding myself that chocolate gives me heartburn, and it is better for my body if I stay away from it.
To curb my sugar craving, I made raspberry shortbread cookies. I modified a shortbread recipe and added juice from boiled down frozen raspberries. It wasn’t complicated and they taste good. As you can see from the picture, the cookies came out a light purple. There are probably ways to make them look more palatable. My raspberry cookie recipe is a recipe in progress.
Raspberry Shortbread Cookies
3/4cup Butter (1-1/2 sticks)
It is like any other cookie recipe where the butter is softened and mixed with sugar until they become creamy. Add the flour at the end. While I mixed the shortbread batter, I boiled down a cup of frozen raspberries. To make syrup out of any berry, put the berries in saucepan or pot with just enough water so they float. Cook at about medium heat until the seeds are cooked out. Strain the juice into a cup and pour only juice into the batter. For the first batch, I dropped them onto a cookie sheet and baked them at 350 for 30min. For the second batch, I was a little better prepared and flattened the cookies so they cooked faster.
In the future, I might try this same recipe with using blackberries instead because I have many more of them frozen.