Raspberry Shortbread Cookies with White Chocolate Drizzle
Indulge in a delightful combination of buttery shortbread, tangy raspberries, and smooth white chocolate drizzle with these irresistible cookies perfect for any occasion.
Ingredients
Cookie Base
- 1 cup Butter for rich flavor, at room temperature
- 1/2 cup Confectioners’ sugar to sweeten and soften the texture
- 2 cups Flour for structure, properly measured
- 1/4 teaspoon Salt to enhance flavors
Topping
- 1/2 cup Raspberry jam adds a fruity touch
- 1 cup White chocolate for a creamy drizzle, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and confectioners’ sugar until smooth.
- Gradually add flour and salt, mixing until the dough forms.
Cooking
- Press the dough into an even layer on the prepared baking sheet.
- Spread a thin layer of raspberry jam over the dough.
- Bake for 20-25 minutes or until lightly golden.
- Remove from the oven and allow to cool completely on a wire rack.
Serving
- Melt the white chocolate in a microwave-safe bowl.
- Drizzle the melted white chocolate over the cooled cookies.
- Allow the drizzle to set before cutting the cookies into squares.
Notes
Use room temperature butter for easy mixing. Store cookies in an airtight container for freshness. Add extra raspberry jam or fresh raspberries on top for added flavor.