Description
Indulge in the sweet symphony of flavors with the Raspberry Shortbread Delight topped with a decadent white chocolate drizzle. This easy-to-make dessert combines the tartness of raspberry jam and the creamy sweetness of white chocolate atop a buttery shortbread base, making it a perfect treat for any gathering or a cozy night in.
Ingredients
- 1 cup (c) butter, softened
- 2 teaspoons (tsp) vanilla extract
- 1 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 jar seedless raspberry jam
- 5-6 ounces (oz) white chocolate chips
Step-by-step Directions
1. Preparing the Dough
Cream the softened butter and sugar together in a mixing bowl until the mixture is light and fluffy, which should take about 3 minutes. Add the vanilla extract and blend well.
2. Adding the Flour
Gradually add the flour to the creamed mixture, roughly 1/2 cup at a time, mixing well after each addition until a soft dough forms.
3. Shaping the Cookies
Roll the dough into 1-inch balls, place on a baking sheet lined with parchment paper, and press down the center of each ball with your thumb to create a well.
4. Filling with Jam
Use a small spoon to fill the indentation in each cookie with raspberry jam.
5. Baking
Bake in a preheated oven at 350 degrees Fahrenheit for about 12 minutes. Allow cookies to cool on a wire rack before proceeding with the chocolate drizzle.
6. Melting the White Chocolate
Place the white chocolate chips in a sturdy Ziploc freezer bag, and use a food processor to chop or pulverize them finely. Microwave the chocolate in the bag for 10-second intervals, kneading slightly in between, until fully melted.
7. Adding White Chocolate Drizzle
Cut a small corner off the bag and drizzle the melted white chocolate over the cooled cookies. Let the white chocolate set until hardened.
Servings & Preparation Time
- Servings: Makes approximately 24 cookies
- Preparation time: 20 minutes
- Cooking time: 12 minutes
- Total time: 32 minutes
Tips for Storage & Reheating
- To store, place cooled cookies in an airtight container and keep at room temperature for up to a week or freeze for longer storage.
- Cookies can be frozen up to three weeks without sacrificing taste or texture.
- For best results, let them thaw at room temperature before serving if frozen.
Conclusion
The Raspberry Shortbread Delight with White Chocolate Drizzle serves as a versatile and delightful treat, blending the robust flavors of raspberry with sweet, creamy white chocolate topping a tender shortbread base. It’s an ideal choice for dessert aficionados and those looking to impress guests with a simple yet elegant pastry. Whether enjoyed fresh or thawed after freezing, these cookies maintain their luxurious texture and rich taste, making them a fantastic culinary staple for any dessert table.
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Raspberry Shortbread Delight with White Chocolate Drizzle
- Total Time: 32 minutes
- Yield: Makes approximately 24 cookies 1x
Description
Indulge in the sweet symphony of flavors with the Raspberry Shortbread Delight topped with a decadent white chocolate drizzle. This easy-to-make dessert combines the tartness of raspberry jam and the creamy sweetness of white chocolate atop a buttery shortbread base, making it a perfect treat for any gathering or a cozy night in.
Ingredients
- 1 cup (c) butter, softened
- 2 teaspoons (tsp) vanilla extract
- 1 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 jar seedless raspberry jam
- 5–6 ounces (oz) white chocolate chips
Instructions
- Cream the softened butter and sugar together in a mixing bowl until the mixture is light and fluffy, which should take about 3 minutes. Add the vanilla extract and blend well.
- Gradually add the flour to the creamed mixture, roughly 1/2 cup at a time, mixing well after each addition until a soft dough forms.
- Roll the dough into 1-inch balls, place on a baking sheet lined with parchment paper, and press down the center of each ball with your thumb to create a well.
- Use a small spoon to fill the indentation in each cookie with raspberry jam.
- Bake in a preheated oven at 350 degrees Fahrenheit for about 12 minutes. Allow cookies to cool on a wire rack before proceeding with the chocolate drizzle.
- Place the white chocolate chips in a sturdy Ziploc freezer bag, and use a food processor to chop or pulverize them finely. Microwave the chocolate in the bag for 10-second intervals, kneading slightly in between, until fully melted.
- Cut a small corner off the bag and drizzle the melted white chocolate over the cooled cookies. Let the white chocolate set until hardened.
- Prep Time: 20 minutes
- Cook Time: 12 minutes