Raspberry Shortbread with White Chocolate Drizzle Recipe

Introduction

Raspberry Shortbread with White Chocolate Drizzle is a delightful dessert that combines buttery shortbread, tangy raspberry preserves, and a sweet white chocolate topping. This elegant treat is simple to make and perfect for any occasion, impressing friends and family with its beautiful flavor harmony.

Ingredients

• 1 cup unsalted butter
• ½ cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Raspberry preserves (about 1 teaspoon per cookie)
• 1 cup white chocolate chips or chopped white chocolate

Instructions

1. Step 1: In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract and salt.
2. Step 2: Gradually add the flour, stirring until the dough just comes together. Avoid overmixing to keep the shortbread tender.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
4. Step 4: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough to about ¼-inch thickness.
5. Step 5: Cut the dough into your preferred shapes and place them on a parchment-lined baking sheet, spacing them slightly apart.
6. Step 6: Bake for 10–12 minutes, or until the edges just start to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: Spread about 1 teaspoon of raspberry preserves on half of the cookies, then sandwich with the remaining plain cookies.
8. Step 8: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
9. Step 9: Drizzle the melted white chocolate decoratively over the sandwiched cookies. Allow the drizzle to set before serving or packaging.

Tips & Variations

• Add ½ teaspoon almond extract to the dough for a nutty flavor that pairs well with raspberry.
• Incorporate 1 tablespoon of lemon zest into the dough for a bright, citrus twist.
• Dip the filled cookies in melted dark or milk chocolate before drizzling with white chocolate for an indulgent treat.
• Use a cookie cutter shape that suits your occasion for a personalized touch.

Storage

Store the raspberry shortbread cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 7 days. If freezing, freeze the unfilled cookies for up to 3 months and add the filling and drizzle after thawing. Reheat gently if desired, but they are best enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of preserves?

Fresh raspberries can be mashed with a bit of sugar to create a homemade filling, but the texture will be different from preserves. For a smoother consistency and ease, raspberry preserves are recommended.

How long can I store these cookies?

These cookies last up to 5 days at room temperature in an airtight container, or up to 7 days when refrigerated.

Raspberry Shortbread with White Chocolate Drizzle Recipe

Print Recipe

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Raspberry Shortbread with White Chocolate Drizzle is a delightful dessert featuring buttery, crumbly shortbread sandwiches filled with sweet and tangy raspberry preserves, topped off with an elegant drizzle of melted white chocolate. This treat combines a rich, flaky texture with fruity freshness and creamy sweetness, perfect for tea time, holidays, or special occasions.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Dough

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

Filling

• Raspberry preserves, about 1 teaspoon per sandwich

White Chocolate Drizzle

• 1 cup white chocolate chips or chopped white chocolate

Instructions

1. Preparing 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 to combine. Gradually add 2 cups of all-purpose flour, mixing until the dough just comes together, being careful not to overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
2. Rolling and Cutting the Shortbread: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Cut into squares, rounds, or desired shapes using a cookie cutter or knife. Line a baking sheet with parchment paper and place the cut-out cookies with some space between them.
3. Baking the Shortbread: Bake the cookies for 10-12 minutes or until edges just begin to turn golden. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
4. Adding the Raspberry Filling: Once cooled, spread about 1 teaspoon of raspberry preserves onto half of the cookies. Top with the remaining cookies to create sandwiches.
5. Drizzling 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 fully melted. Drizzle the melted white chocolate over the sandwiched cookies using a spoon, fork, or piping bag in a decorative pattern. Allow the drizzle to set completely before serving or packaging.

Notes

• You can add ½ teaspoon almond extract to the dough for a nutty flavor variation.
• For a citrus twist, mix 1 tablespoon freshly grated lemon zest into the dough.
• Dip the cookie sandwiches in melted dark or milk chocolate before drizzling white chocolate for an indulgent version.
• Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 7 days.
• Unfilled cookies can be frozen for up to 3 months; fill and drizzle after thawing for best texture.
• If white chocolate is unavailable, substitute with dark or milk chocolate.

Keywords: raspberry shortbread, white chocolate drizzle, shortbread cookies, raspberry preserves, dessert recipe, sandwich cookies, buttery cookies, holiday dessert