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Active Time
1 hour
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Total Time
4 hours
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar for the coating.
Ingredients
Makes about 50
Step 1
Whisk flour, baking powder, and salt in a medium bowl.
Step 2
Using an electric mixer on medium-high speed, beat powdered sugar and butter in a large bowl until aerated and pale, about 3 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment.) Scrape down sides of bowl, then beat 2 minutes more. Reduce mixer speed to medium, add egg, and beat until well incorporated. Add tea, lemon zest, and vanilla and beat, scraping down sides of bowl, until combined, about 30 seconds more.
Step 3
减少搅拌速度低,在干ingredie击败nts, followed by pistachios. Stir dough a few times with a spatula, making sure to get to bottom of bowl.
Step 4
Turn out dough onto a clean work surface and divide into quarters. Working one quarter at a time, place dough on a sheet of parchment paper and pat with your hands into a log, then pull the parchment up around the log and, using the parchment to help contain the dough, press it firmly against your work surface, rotating and squaring off edges until you have a long 1"-thick rectangle. Wrap parchment-wrapped dough tightly in plastic wrap and chill at least 3 hours.
Step 5
Place racks in upper and lower thirds of oven; preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Unwrap dough and let sit at room temperature 10–15 minutes.
Step 6
Pulverize raspberries into a fine powder in a food processor or spice mill. Transfer to a plate and mix in sanding sugar.
Step 7
Roll dough in raspberry sugar, pressing with your hands to adhere. Using a thin, sharp knife, cut into 1/3"-thick slices, rotating rectangle a quarter turn after each slice to help maintain its shape. Arrange slices on prepared baking sheets, spacing 1/2" apart. Bake cookies, rotating pans top to bottom and front to back halfway through, until opaque and barely golden, 14–16 minutes. Transfer pans to wire racks and let cool.
Do Ahead:
Step 8
Dough can be made 4 days ahead. Keep chilled. Cookies can be made 1 week ahead. Store in an airtight container at room
Leave a Review
Reviews (4)
Back to TopI made these with a few changes: used a berry rooibos tea from Stash (Very Berry organic tea) instead of the rose rooibos which I couldn't get at the time. I also just used red sanding sugar on the outside as I did not have freeze dried raspberries handy. They were delicious all the same...I think you could go in a lot of directions with the flavours and decorations as a result!
scappeliez2100
Montreal, QC, Canada
12/6/2020
I love the texture of these cookies. So nice and sandy. Couldn't find plain Rooibos tea (seems like it is always combined with other flavors) so I skipped it. Also couldn't find pink sanding sugar so used plain, but when combined with the pulverized raspberries, the coating is plenty pink. I prefer them a little thinner than 1/3" thickness so I agree with Maddy - make a few test cookies. Any try a few different widths while you are at it. Enjoy!
noie
New York City
10/18/2019
I made this recipe for cookie gift bags to give to my coworkers and received RAVE reviews. I decreased the rooibos tea to 1.5 Tbsp to make sure it didn't disrupt the texture of the cookies too much. I also found that I needed to wet the sides of the chilled dough log with a tiny bit of water to get the sugar mixture to stick, before slicing. When I baked off my first sheet of cookies, the bottoms and sides got a bit burnt. I switched cookie sheets, decreased the oven temp to 300˚and changed the raspberry sugar mixture by using regular granulated sugar instead of sanding sugar. At least for me, this seemed to help slow down the the burning of the sugar on the sides and keep them pink. I would recommend sugaring, slicing and baking just a few cookies initially to make sure you get the oven temp right and to avoid burning.
Anonymous
Chicago, IL
12/22/2018
I made these without the pink coating because I can't get freeze-dried raspberries here, but the next time I make a pilgrimage Trader Joe's I'll pick some up. This is a lovely pistachio shortbread taken up a notch by the addition of rooibos tea, which gives the cookies a subtle berry flavor even without the coating. Plus, rooibos tea is dry enough that unlike actual berries it won't make the shortbread tough or soggy.
rellimarual
Maine
12/14/2018
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