Description
These delightful shortbread cookies feature a rich, buttery base filled with sweet raspberry jam and topped with a smooth white chocolate drizzle. Perfect for tea time or as a sweet treat for any occasion.
Ingredients
Units
Scale
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup seedless raspberry jam
- For the White Chocolate Drizzle:
- 4 ounces white chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Shape and Bake:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Fill each indentation with approximately 1 teaspoon of raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the White Chocolate Drizzle:
- In a microwave-safe bowl, melt the white chocolate chips with the vegetable oil in 30-second intervals, stirring between each, until smooth and fully melted.
- Drizzle and Serve:
- Once the cookies have cooled, drizzle the melted white chocolate over the top of each cookie using a spoon or a piping bag.
- Allow the white chocolate to set before serving.
Notes
- For a more pronounced raspberry flavor, consider adding a teaspoon of raspberry extract to the dough.
- Ensure the raspberry jam is seedless to maintain a smooth texture in the cookies.
- These cookies can be stored in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg