Ingredients:

For the Shortbread Cookies-

300 grams (2 1/2 cups, spooned and leveled) All Purpose Flour

100 grams (3/4 cup packed) Powdered Sugar

3 grams (1/2 tsp) Fine Salt

1/4 tsp. Baking Powder

170 grams (3/4 cups or 1 1/2 sticks) Vegan Butter, room temperature

1 tsp. Vanilla Extract

2 Meyer Lemons, Juiced and Zested

For the Raspberry Buttercream- 

60 grams (1/2 cup) Frozen Raspberries

52 grams (1/4 cup) Coconut Oil, room temperature

56 grams (1/4 cup) Vegan butter, room temperature

180 grams (1 1/2 cups) Powdered Sugar

1 tsp. Vanilla Extract

Pinch of Kosher Salt

Juice from Half a Lemon, optional 

Method: 

(see pictures and video tutorial below the steps)

Step 1: In a bowl of a stand mixer or with a handheld mixer, whip together the powdered sugar and vegan butter. 

Step 2: Add the lemon juice, zest, and vanilla extract. Mix until combined.

Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. 

Step 4: Add the dry ingredients to the wet and mix until just combined. Using a spatula, fold the dough a few times to make sure it's combined. Place the dough between two pieces of parchment paper or silicon baking mats, flattening it into a round. Refrigerate for 20-30 mins. 

Step 5: While the dough rests, reduce the frozen raspberries. To a small saucepan, add the frozen raspberries. Over medium heat, mash the raspberries. Once boiling, allow to simmer, stirring constantly, over low heat. Once thickened, strain into a glass. This will not make that much raspberry reduction, so make sure to scrape down the opposite side of the strainer as you push the reduction back and forth in the strainer. Leave to cool. 

Step 6: Roll out the dough between two sheets of parchment or on silicone baking mats. Roll the dough until it is about a 1/8 inch thick. Whatever thickness and size you cut your cookies, they will remain that way through baking. The shortbread will not spread or rise.

Step 7: Cut out as many cookies as you can in one roll and place the tray in the freezer for 2-3 minutes.This makes it easy to peel off the cookies you've cut and place on another mat. My cookies were about 1.24 inches in diameter, because we are sandwiching the cookies, you don't want to cut the cookies very large. The dough is very delicate, so I do not recommend trying to transfer the cut cookies if not frozen solid first.

Step 8: Once chilled enough to handle, peel off the cut-out cookies and place on a lined baking tray. Repeat the rolling, freezing, and transferring process with the rest of the dough. 

Step 9: Preheat the oven to 340 degrees Fahrenheit. As the oven heats up, freeze all of the cut-out cookies. You can place them fairly close together on the baking sheets, as they do not spread in the oven. Bake each tray separately, straight from the freezer. 

Step 10: Bake for 8 minutes, rotate the pan, then bake an additional 3-5 minutes, or until the edges are lightly golden brown. The bottoms of the cookies should be very lightly golden, not too baked. Allow to cool completely in the pan. 

Step 11: While the cookies cool, make the filling. In the bowl of a stand mixer or a bowl with a handheld mixer, whip together the coconut oil and the vegan butter. Once combined well, add the vanilla, salt, raspberry reduction, and lemon juice. Mix again until fully combined. 

Step 12: Add 1 cup of powdered sugar and whip for 2 minutes at medium speed. Scrape down the sides of the bowl as needed. Add the other 1/2 cup and mix again. If the frosting isn't sweet enough for you, feel free to slowly add in more powdered sugar. Chill the frosting before using. 

Step 13: Once cookies are cooled, pull the frosting from the fridge and whip again so it is light and thick. The coconut oil helps this filling be smooth and light, but it can get runny with warmth quickly. So, whip the frosting as fast as possible and be ready to fill the cookies. 

Step 14: Add the frosting to a piping bag fitted with a star tip, or whatever piping tip you'd like. Place all the cookies upside down, add a small circle of filling to the middle of half of them, then sandwich the cookies. Place in the fridge to set up the frosting. 

Step 15: If you'd like to add more decoration, take the remaining frosting and add a splash of milk, a squeeze of lemon, or, if the frosting is runny enough from the warmth of your hand, drizzle the frosting over the sandwiched cookies and add sprinkles if you'd like. Refrigerate for 20 minutes to help the frosting set up. You can use a squeeze bottle, a Ziploc bag, or a small piping tip to drizzle on the detail. Place in the fridge again until the drizzle is set. 

Questions:

Can I make it ahead? Yes! Because the cookies must be frozen before baking, you could freeze them in an airtight bag or container and bake them whenever you feel like it! The frosting and raspberry reduction can be made ahead of time.

Can I use a different reduction? Yes, you may use store-bought or make your own of another flavor, but I would recommend keeping the chunks and runniness to a minimum. If you want the frosting to be smooth and not curdle, the fruit must have a low water percentage and be pretty smooth. 

Can I use freeze-dried berries? Yes, if you want an easier way to flavor the filling, blend freeze-dried berries in a food processor until powdery, then add them to your buttercream. 

Store in an airtight container for up to 5 days at cool room temperature. If it is too warm, the decoration and filling may melt, so you can also store them in the fridge.