raspberry shortbread love hearts
Print Recipe
5 from 1 vote

Raspberry shortbread 'love hearts' with raspberry cream cheese frosting

Deliciously buttery shortbread with a hint of raspberry - perfect for gifting or just enjoy as a treat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: British
Keyword: shortbread cookie
Servings: 40 small
Calories: 45kcal
Author: Caroline's Cooking


  • 4 oz unsalted butter 110g, 1 stick
  • ¼ cup granulated sugar 45g
  • ¼ cup raspberries 40g - packed 1/4 cup
  • ¾ cup all purpose flour 105g plain flour
  • ½ cup cornstarch 70g cornflour

For the frosting/icing

  • ¼ cup confectioners sugar 30g icing sugar
  • ¼ cup raspberries 40g - packed 1/4 cup
  • 2 tbsp cream cheese


  • Preheat oven to 350F/180C.
  • Blend butter and sugar together. Add the raspberries and blend them in as well.
  • Mix in the flour and corn starch. Bring together to form a ball.
  • Roll out on a surface floured with corn starch to approx. ¼ inch thick.
  • Cut out small circles and place on baking sheet.
  • Bake for approx 10 min, they will still be slightly soft to touch.
  • Remove from baking sheet to cooling rack when still warm. Ice once cooled.

For the frosting/icing

  • Place confectioners sugar in a small bowl. Press the raspberries through a small sieve, so that seeds are held back, into the confectioners sugar and mix. Add the cream cheese and blend in – this is often easiest with a hand blender. If you don't have a mixer, or if doing a smaller quantity, it's probably easier to whip the cream cheese first to soften, then add the sugar gradually, followed by the raspberry.
  • Transfer to a piping bag and decorate the shortbread.


Calories: 45kcal | Carbohydrates: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 2mg | Potassium: 5mg | Sugar: 2g | Vitamin A: 1.6% | Vitamin C: 0.5% | Calcium: 0.2% | Iron: 0.7%