Crème de Framboise Shortbread

Makes 16 wedges

Sonia Morin, of Altadena, Calif., created this not-too-sweet shortbread while “toying with the idea of having a French-themed afternoon tea,” she says. If you can’t find crème de framboise, you can substitute any raspberry-infused liqueur to add bright, fruity flavor.

1 cup Earth Balance margarine, softened (2 sticks)
½ cup sugar
1 ½ Tbs. crème de framboise liqueur or raspberry-infused vodka
2 cups all-purpose flour
¼ cup turbinado or raw sugar

1. Spray 9-inch glass pie plate with cooking spray.

2. Cream margarine, sugar, and liqueur in large bowl with electric mixer 2 to 3 minutes. Slowly beat in flour until smooth.

3. Press dough into prepared pie plate with fingers. Flute outer edge with decorative grooves by lightly pressing tines of fork into dough. Sprinkle turbinado sugar over dough. Cover with plastic wrap, and chill 30 minutes.

4. Preheat oven to 300°F. Remove plastic wrap, and bake 40 to 45 minutes, or until lightly browned. Remove from oven, and cut into triangles while still warm. Cool, then remove from pan.