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–+ servings
Raspberry Shortbread

Raspberry Shortbread: Buttery Bliss with a Sweet Twist

Delight in Raspberry Shortbread cookies with a silky white chocolate drizzle—an elegant dessert sure to impress.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Desserts
Cuisine: Baking
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Room temperature
  • 1 cup Sugar Brown sugar can be used for a deeper flavor
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted
  • 1 teaspoon Salt Kosher salt recommended
For the Raspberry Filling
  • 1 cup Raspberry Preserves Homemade mashed raspberries can substitute
For the White Chocolate Drizzle
  • 1/2 cup White Chocolate Dark or milk chocolate can be used as well

Equipment

  • mixing bowl
  • Rolling Pin
  • cookie cutters
  • baking sheet
  • parchment paper
  • Microwave-safe Bowl

Method
 

Step-by-Step Instructions
  1. Begin by creaming the butter and sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
  2. Gradually add in the flour and salt, mixing until a soft dough forms.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. Remove the dough from the refrigerator and roll out on a floured surface to about 1/4 inch thick.
  5. Cut out shapes with cookie cutters and transfer to a parchment-lined baking sheet.
  6. Preheat your oven to 350°F (175°C) and bake the cookies for about 12-15 minutes.
  7. Once cooled, spread raspberry preserves on half of the cookies.
  8. Melt the white chocolate and drizzle it over the filled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 60mgPotassium: 20mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 7 days or freeze unfilled cookies for up to 3 months.

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