Delicate shortbread cookies filled with sweet raspberry jam and drizzled with vanilla icing make this dairy-free twist on a classic perfect to enjoy anytime of year, but especially during the holidays!
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Chilling Time 30 minutes minutes
Total Time 50 minutes minutes
I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.