Introduction

Raspberry Shortbread with White Chocolate Drizzle combines a buttery, crumbly base with sweet, tart raspberry preserves and a delicate white chocolate finish. This elegant dessert is simple to make and perfect for any occasion, from a casual tea time to a festive celebration.

A single square piece of light yellow sponge cake sits in the middle of a white plate with a black floral pattern, topped with a thick layer of glossy red raspberry sauce that covers the cake’s surface. Over the red layer, creamy white icing is drizzled in a web-like pattern, flowing down the sides onto the plate. Fresh, bright red raspberries with a frosty texture surround the cake on the plate, with one raspberry placed right on top. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add vanilla extract and salt, mixing until combined.
Step 2: Gradually add the all-purpose flour, stirring until the dough just 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). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into your preferred shapes and transfer them to a parchment-lined baking sheet.
Step 5: Bake the cookies for 10-12 minutes, until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Spread about 1 teaspoon of raspberry preserves on half of the cookies. Top them with the remaining cookies to create sandwich cookies.
Step 7: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle the melted white chocolate over the sandwiched cookies in a decorative pattern.
Step 8: Allow the white chocolate to set fully before serving or storing.

Tips & Variations

Add ½ teaspoon almond extract to the dough for a nutty twist that complements the raspberry filling.
Mix 1 tablespoon freshly grated lemon zest into the dough for a bright, citrusy flavor.
Dip half of each sandwich cookie in melted dark or milk chocolate before drizzling with white chocolate for a richer dessert.
Use high-quality butter and white chocolate for the best flavor and texture.

Storage

Store the raspberry shortbread cookies in an airtight container at room temperature for up to 5 days. For extended freshness, refrigerate them for up to 7 days. To reheat, bring to room temperature before enjoying. Unfilled shortbread cookies can be frozen for up to 3 months; fill and drizzle after thawing for the best texture.

How to Serve

A close-up image of a single square piece of light yellow sponge cake with a moist texture, topped with a glossy, deep red raspberry jelly layer. White creamy sauce is drizzled in thick lines over the jelly, some dripping onto the plate. A fresh raspberry sits on top of the cake, with several more raspberries scattered around the cake on a white plate decorated with black intricate patterns. The plate rests on a white marbled surface. 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?

Fresh raspberries can be mashed with sugar to create a homemade filling, but the texture will be different from store-bought preserves. For a smoother, more consistent filling, raspberry preserves are recommended.

What if I don’t have white chocolate?

You can substitute dark or milk chocolate for the drizzle. This changes the flavor and sweetness but still results in a delicious finish on your shortbread cookies.