Raspberry Shortbread with White Chocolate Drizzle Recipe
Raspberry Shortbread with White Chocolate Drizzle is a delicate and buttery dessert featuring crumbly shortbread sandwich cookies filled with sweet and tart raspberry preserves, elegantly topped with a smooth white chocolate drizzle. This easy-to-make treat is perfect for tea time, special occasions, or gift-giving, offering a delightful balance of rich, fruity, and sweet flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Core Ingredients:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ 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 in the vanilla extract and salt, and mix until combined. Gradually add the all-purpose flour, mixing until the dough just comes together without overworking it to avoid toughness. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Roll out and cut the dough: Preheat your oven to 350°F (175°C). Lightly flour a clean surface and roll the chilled dough to about ¼-inch thickness. Use a cookie cutter or knife to cut the dough into your desired shapes such as squares or rounds. Place the cut cookies on a baking sheet lined with parchment paper, leaving some space between each.
- Bake the shortbread cookies: 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 allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the raspberry filling: Once the cookies are fully cooled, spread about 1 teaspoon of raspberry preserves evenly onto half of the cookies. Top each raspberry-covered cookie with a plain cookie to create sandwiches.
- Drizzle with white chocolate: Melt the white chocolate chips or chopped white chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring after each interval until smooth and fully melted. Use a spoon, fork, or piping bag to drizzle the melted white chocolate decoratively over the sandwiched cookies. Let the chocolate set completely before serving or storing.
Notes
- For a nutty twist, add ½ teaspoon almond extract to the dough along with the vanilla.
- Lemon lovers can add 1 tablespoon freshly grated lemon zest into the dough for a citrus flavor.
- For a more indulgent version, dip half of each sandwich cookie in melted dark or milk chocolate before drizzling with white chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 7 days.
- Unfilled cookies freeze well for up to 3 months; fill and drizzle after thawing to maintain texture.
- Substitute white chocolate with dark or milk chocolate for different flavor profiles.
Keywords: raspberry shortbread, white chocolate drizzle, shortbread cookies, raspberry preserves, dessert cookies, tea time treats, sandwich cookies
