Description
Raspberry Shortbread with a White Chocolate Drizzle balances buttery, melt-in-your-mouth shortbread with bright raspberry preserves and a silky white chocolate finish. Elegant for holidays, easy enough for everyday baking, and guaranteed to disappear fast.
Ingredients
For the Shortbread Dough:
1 cup (227g) unsalted butter, softened
2/3 cup (85g) powdered sugar
2 cups (240g) all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
For the Topping:
1/2 cup (160g) seedless raspberry preserves
4 oz (113g) white chocolate, chopped or chips
Instructions
Preheat and Prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone baking mat.
Make the Dough: Cream butter and powdered sugar until light and fluffy. Mix in vanilla. Gradually add flour and salt; blend just until a soft dough forms.
Shape the Cookies: Roll dough into 1-inch (2.5 cm) balls; place 2 inches apart. Press an indentation in each with your thumb or the back of a spoon.
Add the Raspberry Filling: Spoon about 1/2 teaspoon raspberry preserves into each indentation.
Bake: Bake 12–14 minutes until edges are just lightly golden; do not overbake.
Cool: Transfer to a cooling rack and let cool completely.
Drizzle: Melt white chocolate in 20-second microwave intervals, stirring between each, until smooth. Drizzle over cooled cookies; let set.
Notes
- Smooth look: Use seedless preserves.
- Butter: Soften at room temperature for easy creaming; chill dough 10–15 minutes if too soft to roll.
- Avoid overbaking: Pull when edges are just golden to keep a tender crumb.
- Drizzle smart: Cool cookies fully or the chocolate will melt and smear.
- Storage: Airtight container at room temp up to 5 days. Freeze undrizzled cookies up to 2 months; thaw, then drizzle.
- Variations: Cranberry or cherry preserves with crushed peppermint; add finely chopped almonds/pecans to dough; swap in dark or milk chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desssert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
Keywords: Raspberry Shortbread