Butter Cookie Squares with Raspberry Cream
ā±ļø Prep: 15 minš³ Cook: 15 min
Ingredients
| 125 g | all-purpose flour (cookie dough) | |
| 50 g | sugar (cookie dough) | |
| 1 pinch | salt (cookie dough) | |
| 115 g | cold butter (cookie dough) | |
| 1 | egg yolk (cookie dough) | |
| 1 tbsp | 15 ml | cold water (cookie dough) |
| 200 g | granulated sugar (raspberry cream) | |
| 225 g | raspberries (raspberry cream) | |
| 1 | lemon, zested and juiced (raspberry cream) | |
| 170 g | cubed butter, room temperature (raspberry cream) | |
| 8 | egg yolks (raspberry cream) | |
| 1 package | gelatin (raspberry cream) | |
| 100 ml | water (raspberry cream) |
Instructions
Cookie Dough:
- Add flour, sugar, salt, and butter to the Vitamix container in the order listed and secure the lid.
- Select Variable 1 and start the machine. Blend for 15 to 20 seconds, or until the mixture resembles wet sand.
- Remove the mixture from the container to a bowl and mix in the egg yolk and cold water using a spatula.
- Press the cookie dough into a prepared 8x8 inch pan (20x20 cm), and prick all over with a fork.
- Bake in a 350Ā°F (175Ā°C) oven for 15 minutes.
Raspberry Cream: 6. While the cookie is baking, prepare the raspberry cream. Add all ingredients to the Vitamix container in the order listed and secure the lid. Select Variable 1 or the Hot Soups program. Start the machine, slowly increase to its highest speed, and blend for 5 minutes and 45 seconds; or start the machine and allow the Hot Soups program to complete. 7. Once the cream has thickened, and the cookie is baked, remove from the oven and pour the raspberry cream over the cookie. Place the pan into the refrigerator and cool at least 2 hours, or overnight, until the cream is set. 8. Cut into squares and enjoy.