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. Out of all my Christmas cookies, this is my MOST requested of all! A happy accident one year when I was in a creative mood. I have many requests at Christmas for tins with just this cookie.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cookies Yield: 6 Servings
Ingredients :
- 1 cup(s) butter
- softened
- 2 teaspoon(s) vanilla extract
- 1 cup(s) granulated sugar
- 2 1/2 cup(s) all-purpose flour
- 1 jar(s) seedless raspberry jam
- 5-6 ounce(s) white chocolate chips
Intructions :
- Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract.
- Slowly add flour
- 1/2 cup at a time.
- Mix until a soft dough forms.
- Roll into 1 inch balls. Then press down with your thumb to make a well in the middle of the cookie dough.
- With a small spoon
- drop raspberry jam into indentation in the center of the cookie.
- Bake at 350 degrees for 12 minutes. Cool on a wire rack.
- 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.
- 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.
Rated 5/5 based on 87 Reviews
Keyword : raspberry-shortbread-white chocolate-American