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raspberry shortbread with a white chocolate drizzle

(3 ratings)
DorisC avatar
Blue Ribbon Recipe by
Doris Carlson
@DorisC
Old Saybrook, CT

Out of all my Christmas cookies, this is my MOST requested of all! A happy accident one year when I was in a creative mood. I have many requests at Christmas for tins with just this cookie.

Blue Ribbon Recipe

Buttery and slightly crisp, these festive raspberry shortbread cookies are a nice treat. With the color of the sweet raspberry jam in the center, they remind us of Christmas or Valentine's Day. What pulls all the flavors together is the lovely white chocolate drizzle.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 15 - 20 cookies
prep time 30 Min
cook time 12 Min
method Bake

Ingredients For raspberry shortbread with a white chocolate drizzle

  • 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

  • Vanilla extract added to creamed butter and sugar.
    1
    Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract.
  • Slowly adding flour.
    2
    Slowly add flour, 1/2 cup at a time.
  • Mixing until a dough forms.
    3
    Mix until a soft dough forms.
  • Dough rolled into balls and a well formed in the center.
    4
    Roll into 1 inch balls. Then press down with your thumb to make a "well" in the middle of the cookie dough.
  • Jam scooped into the center of the cookie.
    5
    With a small spoon, drop raspberry jam into indentation in the center of the cookie.
  • Baking the raspberry shortbread cookies.
    6
    Bake at 350 degrees for 12 minutes. Cool on a wire rack.
  • Melted white chocolate in a bag.
    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.
  • White chocolate drizzled over the cookies.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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