Description
Tender buttery shortbread cookies filled with sweet raspberry jam and finished with a delicate white chocolate drizzle.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips or chopped white chocolate
Instructions
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. Cream the butter and sugar together until light and fluffy.
- 3. Add the vanilla, then mix in the flour and salt until a soft dough forms.
- 4. Roll the dough into 1-inch balls and place on the baking sheet.
- 5. Use your thumb or the back of a spoon to make an indentation in each cookie.
- 6. Fill each indentation with a small spoonful of raspberry jam.
- 7. Bake for 12–15 minutes, or until the edges are lightly golden.
- 8. Melt the white chocolate in a microwave or double boiler until smooth.
- 9. Drizzle the melted white chocolate over the cooled cookies and allow it to set before serving.
Notes
- Chill the dough for 15 minutes if it feels too soft to roll.
- Try using seedless raspberry jam for the smoothest texture.
- White chocolate drizzle can be piped using a small plastic bag with the tip snipped off.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cookies, raspberry, shortbread, white chocolate, holiday cookies