Prep: 15 min.
8 shortbread cookies
1 6-oz. jar of prepared lemon curd
½ pint hulled raspberries
1/3 cup San Giacomo Balsamic Vinegar
Powdered Sugar (optional - for presentation only)
Starting with the shortbread, spread two tablespoons of lemon curd over each cookie, covering evenly from edge to edge. Top each with as many raspberries as will fit. Carefully drop enough San Giacomo Balsamic Vinegar into each raspberry to fill. Dust with powdered sugar and serve.