Introduction

Raspberry Shortbread with a White Chocolate Drizzle is a delightful treat combining buttery, crumbly shortbread with sweet raspberry preserves and a luscious white chocolate finish. This elegant dessert is simple to make and perfect for any occasion, from afternoon tea to festive gatherings.

A close-up view of several round cookies arranged closely on a white marbled surface. Each cookie has a pale beige dough base with a slightly crispy texture and a small well in the center filled with glossy, deep red jam. Thick, white icing is piped evenly in a star pattern around the jam, creating a striking contrast with the jam and dough. The cookies catch soft, natural light, highlighting their smooth icing and shiny jam centers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract and salt.
Step 2: Gradually add the all-purpose flour, mixing just until the dough comes together. Avoid overmixing to keep the shortbread tender.
Step 3: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 4: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about ¼-inch thickness.
Step 5: Cut the dough into desired shapes using a cookie cutter or knife. Place the cookies on a parchment-lined baking sheet, leaving space between each.
Step 6: Bake for 10-12 minutes, or until the edges just begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Spread about 1 teaspoon of raspberry preserves on half of the cookies. Top with the remaining plain cookies to form sandwiches.
Step 8: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Step 9: Drizzle the melted white chocolate over the cookie sandwiches in a decorative pattern. Allow the chocolate to set completely before serving.

Tips & Variations

Add ½ teaspoon almond extract to the dough for a nutty flavor that complements the raspberry filling.
Incorporate 1 tablespoon of lemon zest into the dough for a bright, citrusy twist.
Dip half of each cookie sandwich in melted dark or milk chocolate before adding the white chocolate drizzle for an indulgent version.
Use high-quality unsalted butter for the best shortbread texture and flavor.
Be careful not to overmix the dough to avoid tough shortbread.

Storage

Store raspberry shortbread cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them for up to 7 days. If refrigerated, let the cookies come to room temperature before serving. Unfilled shortbread cookies can be frozen for up to 3 months; fill and drizzle them only after thawing to maintain texture.

How to Serve

The image shows several round cookies with a golden-brown color, each having a bright red jam center. Around the jam, there is a white icing drizzle arranged in neat, curved lines that create a star-like pattern on top. The cookies are placed close together on a white marbled surface, and the texture of the cookies looks soft but slightly crumbly. The icing looks smooth and glossy, adding contrast to the matte cookie dough photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of preserves?

Yes, you can mash fresh raspberries with a little sugar to create a homemade filling. However, fresh raspberries have a different consistency than preserves, so the filling may be less smooth. For the best texture, raspberry preserves are recommended.

What if I don’t have white chocolate?

You can substitute white chocolate with dark or milk chocolate for a different flavor profile. This will change the sweetness level but still produce delicious cookies.