Ingredients
- 1 c butter, softened
- 2 tsp vanilla extract
- 1 c granulated sugar
- 2 1/2 c all-purpose flour
- 1 jar seedless raspberry jam
- 5-6 oz white chocolate chips
How To Make Raspberry Shortbread With A White Chocolate Drizzle
Directions
1. Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract.
2. Slowly add flour, 1/2 cup at a time.
3. Mix until a soft dough forms.
4. Roll into 1 inch balls. Then press down with your thumb to make a “well” in the middle of the cookie dough.
5. With a small spoon, drop raspberry jam into indentation in the center of the cookie.
6. Bake at 350 degrees for 12 minutes. Cool on a wire rack.
7. 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.
8. 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.
