Raspberry Shortbread with White Chocolate Drizzle Recipe
This Raspberry Shortbread with White Chocolate Drizzle recipe offers a delightful blend of buttery, crumbly shortbread, sweet and tart raspberry preserves, and a luscious white chocolate drizzle. Perfect for tea time or special occasions, this elegant dessert is made with simple ingredients and can be customized with almond or lemon accents for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Core Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup raspberry preserves
- 1 cup white chocolate chips or chopped white chocolate
Instructions
- Prepare the Shortbread Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and salt, mixing well to combine. Gradually incorporate the all-purpose flour, stirring gently until the dough just comes together, taking care not to overmix. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Cut into desired shapes such as squares or rounds using a cookie cutter or knife. Arrange the cut cookies on a parchment-lined baking sheet, spacing them slightly apart.
- Bake the Shortbread: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges begin to turn a light golden color. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the Raspberry Filling: Once the cookies have cooled, evenly spread about 1 teaspoon of raspberry preserves on half of the cookies. Top each with a plain cookie to create filled sandwich cookies.
- Drizzle the White Chocolate: Melt the white chocolate chips or chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. Using a spoon, fork, or piping bag, drizzle the melted white chocolate over the sandwiched cookies in a decorative pattern. Allow the drizzle to set completely before serving or storing.
Notes
- You can add ½ teaspoon almond extract to the dough for a nutty flavor variation.
- Brighten the dough by adding 1 tablespoon freshly grated lemon zest for a citrus twist.
- For a more indulgent treat, dip half the sandwich cookies in melted dark or milk chocolate before drizzling with white chocolate.
- Store the 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 results.
- If you don’t have white chocolate, substitute with dark or milk chocolate for a different flavor.
Keywords: raspberry shortbread, white chocolate drizzle, shortbread cookies, raspberry preserves, easy dessert, tea time snack, baked cookies, sandwich cookies
