Description
Enjoy these delightful raspberry shortbread cookies with a perfect white chocolate drizzle. They are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Gradually add the flour and salt, mixing until the dough comes together.
- Roll the dough into small balls and place them on a baking sheet.
- Make a small indentation in the center of each ball and fill with raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool completely.
- Melt the white chocolate chips and drizzle over the cooled cookies.
- Let the chocolate set before serving.
Notes
- Store the cookies in an airtight container for up to a week.
- You can use other types of jam for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: raspberry shortbread cookies, white chocolate drizzle, easy dessert recipe