Looking for a show-stopping treat? This Raspberry Shortbread With a White Chocolate Drizzle recipe combines buttery shortbread, sweet-tart raspberry jam, and a luxurious white chocolate drizzle. Perfect for holidays, tea time, or any special occasion !
Why You’ll Love This Recipe
- Classic Elegance: The timeless combo of raspberry and white chocolate makes these cookies feel gourmet.
- Festive Appeal: The red and white colors are perfect for Christmas, Valentine’s Day, or a brunch spread.
- Easy to Impress: They look fancy but are surprisingly simple to make.
- Decadent Flavor: Buttery shortbread with raspberry jam and creamy chocolate? Pure indulgence.
Ingredients You’ll Need
- 1 cup butter (softened)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup white chocolate chips (melted for drizzling)
How to Make Raspberry Shortbread With a White Chocolate Drizzle
Step 1: Cream the Butter
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix until combined.
Step 2: Add the Flour
Gradually add the flour to the butter mixture, mixing until the dough comes together.
Step 3: Shape the Cookies
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Use your thumb or a spoon to make a small indentation in the center of each ball.
Step 4: Fill with Jam
Fill each indentation with a small spoonful of raspberry jam.
Step 5: Bake the Cookies
Bake in a preheated oven at 325°F (165°C) for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool slightly.
Step 6: Drizzle with White Chocolate
Melt the white chocolate chips in the microwave or a double boiler. Drizzle the melted chocolate over the cooled cookies. Allow the chocolate to set before serving.Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
Variations and Substitutions
- Almond Flavor: Add ¼ teaspoon almond extract for a nutty depth.
- Dark Chocolate Drizzle: Swap white chocolate for dark or milk chocolate.
- Mixed Berry Jam: Experiment with strawberry, blackberry, or apricot jam.
- Citrus Kick: Add lemon zest to the dough for a bright, fresh flavor.
What to Serve With Raspberry Shortbread
- Pair with a cup of hot tea or coffee for the perfect afternoon treat.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Enjoy with a glass of milk for a kid-friendly treat.
Frequently Asked Questions
Q: Can I use homemade raspberry jam?
A: Absolutely! Homemade jam will add an extra layer of flavor.
Q: Do I need to chill the dough?
A: Chilling is optional but can help with shaping the cookies.
Q: Can I use a different type of chocolate?
A: Yes, you can substitute white chocolate with milk or dark chocolate for variety.
Q: How long do these cookies stay fresh?
A: Stored in an airtight container, they will stay fresh for up to a week.
You’ll create buttery, melt-in-your-mouth cookies filled with luscious raspberry jam and finished with an elegant white chocolate drizzle. Perfect for sharing, gifting, or enjoying all to yourself!
Raspberry Shortbread With a White Chocolate Drizzle
Ingredients
Butter
- 1 cup butter softened
- 1 tsp vanilla extract
Shortbread Dough
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Filling & Drizzle
- seedless raspberry jam
- white chocolate chips melted
Instructions
- Cream the butter and sugar until fluffy. Add vanilla extract.
- Add flour gradually to form a dough.
- Roll dough into balls, create an indentation, and fill with jam.
- Bake cookies, then drizzle melted white chocolate.
- Enjoy once chocolate sets or store in an airtight container.