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Raspberry Shortbread Delight with White Chocolate Drizzle


  • Author: Dulcia
  • 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

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
  • 56 ounces (oz) white chocolate chips

Instructions

  1. 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. 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. 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. Use a small spoon to fill the indentation in each cookie with raspberry jam.
  5. 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. 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. 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