8 shortbread cookies
1 6-oz. jar ready prepared lemon curd
˝ pint hulled raspberries
1/3 cup 18 year aged Balsamic Vinegar
Powdered Sugar

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 balsamic vinegar into each raspberry to fill. Dust with powdered sugar and serve.