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
Scale
- 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