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Raspberry Shortbread with White Chocolate Drizzle Recipe

Raspberry Shortbread with White Chocolate Drizzle Recipe
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★★★★★

4.9 from 30 reviews

This Raspberry Shortbread with White Chocolate Drizzle recipe combines a buttery, crumbly shortbread base with sweet raspberry preserves and an elegant white chocolate drizzle. Perfect for tea time, holidays, or special occasions, these sandwich cookies balance rich textures with fruity and creamy flavors for an irresistible treat.

Ingredients

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Shortbread Dough

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups all-purpose flour

Filling

  • Raspberry preserves, about 1 teaspoon per cookie sandwich

White Chocolate Drizzle

  • 1 cup white chocolate chips or chopped white chocolate

Instructions

  1. Prepare the shortbread dough: In a large mixing bowl, cream together 1 cup of unsalted butter and ½ cup of granulated sugar until light and fluffy. Add 1 teaspoon of vanilla extract and ¼ teaspoon of salt, mixing well. Gradually add 2 cups of all-purpose flour, mixing just until the dough comes together; avoid overmixing to keep the texture tender. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
  2. Roll and cut the shortbread: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough out to about ¼-inch thickness. Cut into your preferred shapes using a cookie cutter or knife. Place the cut cookies on a parchment-lined baking sheet, spacing them slightly apart.
  3. Bake the cookies: Bake the shortbread for 10-12 minutes, or until the edges start to turn golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Add the raspberry filling: Spread about 1 teaspoon of raspberry preserves onto half of the cooled cookies. Top each with a plain cookie to create sandwiches.
  5. Drizzle the white chocolate: Melt 1 cup of white chocolate chips or chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each until smooth. Use a spoon or piping bag to drizzle the melted chocolate decoratively over the cookie sandwiches. Let the chocolate set completely before serving or storing.

Notes

  • Ensure the butter is softened but not melted for easy creaming with sugar.
  • Chilling the dough is crucial to prevent spreading while baking and for easier handling.
  • Use high-quality white chocolate for a smooth, glossy drizzle and better flavor.
  • For variation, try adding ½ teaspoon almond extract or 1 tablespoon lemon zest to the dough.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a more decadent treat, dip half of each sandwich in melted dark or milk chocolate before drizzling white chocolate.

Nutrition

Keywords: raspberry shortbread, raspberry cookies, white chocolate drizzle, sandwich cookies, buttery shortbread, fruity cookies, dessert cookies

Find it online: https://islawhite.com/raspberry-shortbread-with-white-chocolate-drizzle-recipe/