Buttery and slightly crisp, these festive raspberry shortbread cookies are a nice treat. With the color of the sweet raspberry jam in the center, they remind us of Christmas or Valentine’s Day. What pulls all the flavors together is the lovely white chocolate drizzle.
Ingredients
- 1 c butter, softened
- 2 tsp vanilla extract
- 1 c granulated sugar
- 2 1/2 c all-purpose flour
- 1 jar seedless raspberry jam
- 5-6 oz white chocolate chips
How to Make Raspberry Shortbread With A White Chocolate Drizzle
- STEP 1: Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract.
- STEP 2: Slowly add flour, 1/2 cup at a time.
- STEP 3: Mix until a soft dough forms.
- STEP 4: Roll into 1 inch balls. Then press down with your thumb to make a “well” in the middle of the cookie dough.
- STEP 5: With a small spoon, drop raspberry jam into indentation in the center of the cookie.
- STEP 6: Bake at 350 degrees for 12 minutes. Cool on a wire rack.
- STEP 7: Take the white chocolate and pulverize it into dust in a food processor or chop it finely. Place in a sturdy Ziploc freezer bag and microwave for 10 seconds at a time until melted. Cut a small snip in the corner of the bag.
- STEP 8: Drizzle melted white chocolate over the cookie. Once white chocolate has hardened, the cookies can be eaten or frozen for a few weeks in an airtight container.