Raspberry Shortbread With a White Chocolate Drizzle



Softened Butter: 1 cup

Vanilla Extract: 2 tsp

Granulated Sugar: 1 cup

All-Purpose Flour: 2 1/2 cups

Seedless Raspberry Jam: 1 jar

White Chocolate Chips: 5-6 oz


In a mixing bowl, cream together butter and sugar until it turns fluffy, approximately 3 minutes. Introduce vanilla extract to the mix.

Gradually incorporate flour, adding it in 1/2 cup increments.

Once you have a soft dough, roll it into 1-inch balls. Use your thumb to press down the center, creating a well.

Fill each indentation with raspberry jam using a small spoon.

Preheat the oven to 350°F (175°C) and bake the cookies for 12 minutes. Allow them to cool on a wire rack.

Transform the white chocolate chips into a fine consistency using a food processor. Alternatively, you can chop them finely. Melt the finely chopped chocolate by placing it in a sturdy Ziploc bag and microwaving in 10-second intervals.

Cut a tiny corner off the bag to drizzle the melted chocolate over the cookies.

Allow the white chocolate to set. Once solidified, enjoy the cookies immediately or store in an airtight container. They remain fresh for several weeks when frozen.