Raspberry Shortbread with White Chocolate Drizzle Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
