Raspberry Shortbread White Chocolate (Print-Friendly Version)
Classic shortbread, sweet raspberry jam, and creamy white chocolate come together in this easy dessert, ideal for spring gatherings. Perfect balance of tart and sweet flavors makes this one to keep handy.
# Ingredients You’ll Need:
→ Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
2 teaspoons vanilla extract
04 -
2 1/2 cups all-purpose flour
→ Filling and Drizzle
05 -
1 jar seedless raspberry jam
06 -
6 ounces white chocolate chips
# How to Make It:
01 -
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for approximately 3 minutes until light and fluffy. Blend in the vanilla extract.
02 -
Gradually add all-purpose flour in 1/2 cup increments, continuing to mix until a soft dough forms.
03 -
Roll the dough into 1-inch balls and place onto a parchment-lined baking sheet. Press each ball gently with your thumb to create an indentation in the center.
04 -
Using a small spoon, carefully fill each indentation with seedless raspberry jam.
05 -
Bake in a preheated oven at 350°F (177°C) for 12 minutes, or until the edges are lightly golden. Transfer to a wire rack to cool completely.
06 -
Finely chop or pulse the white chocolate chips in a food processor. Transfer chocolate pieces to a sturdy plastic freezer bag. Microwave in 10-second intervals, kneading between each, until fully melted. Snip a small corner of the bag.
07 -
Pipe the melted white chocolate over cooled cookies in a decorative drizzle. Allow chocolate to set completely before serving or storing.
# Extra Suggestions:
01 -
Store cookies airtight at room temperature for up to one week or freeze for longer shelf life.