📖 Instructions

1. Let's get started. First, preheat your oven to 350°F (175°C). While that's heating up, grab a baking sheet and line it with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me; you don't wanna skip this.
2. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly. This should take about 5-7 minutes. The aroma alone is worth it!
3. Once the sauce is ready, remove it from the heat and let it cool slightly. Feel free to give it a taste – adjust the sugar or lemon juice to your liking. Remember, it's YOUR creation!
4. Now, for the shortbread. In a mixing bowl, whisk together the flour, salt, and powdered sugar. Make sure there aren't any lumps of powdered sugar. I once had a batch with a huge lump that exploded in the oven. Not fun!
5. Add the softened butter to the dry ingredients. Using a pastry blender or your fingertips (my preferred method – feels more connected, ya know?), cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier the shortbread.
6. Gently knead the dough until it comes together into a smooth ball. Be careful not to overwork it, or the shortbread will be tough. A light touch is key.
7. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes. I love using stars, hearts, and even tiny dinosaurs!
8. Carefully place the cut-out cookies onto the prepared baking sheet. Make sure they're not too close together, or they'll bake into one giant cookie. (Although, let's be honest, a giant cookie wouldn't be the worst thing.)
9. Using a small spoon or a piping bag, dollop a small amount of the raspberry sauce onto the center of each cookie. Don't overfill them, or the sauce will spill over during baking. A little goes a long way!
10. If you're feeling fancy, sprinkle a pinch of coarse sea salt on top of each cookie. This adds a lovely salty-sweet contrast that will make your taste buds sing. But don't overdo it; a little salt can easily become too much.
11. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on them, as they can burn quickly. The smell of baking shortbread and raspberries? Heavenly.
12. Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
13. Once the cookies are completely cool, they're ready to be devoured. Or, if you have more self-control than I do, you can store them in an airtight container for later. (But let's be real, they probably won't last that long.)