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Raspberry Shortbread with White Chocolate Drizzle

Raspberry Shortbread with White Chocolate Drizzle Magic

Enjoy a delightful Raspberry Shortbread with White Chocolate Drizzle—simple yet elegant, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Baking
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour The backbone of our cookies.
  • 1 cup unsalted butter Softened for easy creaming.
  • ½ cup granulated sugar Sweetens the dough.
  • ½ cup raspberry preserves Provides tartness and moisture.
  • 1 teaspoon almond extract Optional, for added flavor.
  • 1 teaspoon lemon zest Optional, for a refreshing note.
For the Chocolate Drizzle
  • 1 cup white chocolate Luxurious sweetness.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • whisk
  • Cookie cutters
  • microwave-safe bowl
  • Spoon
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Cream together the softened unsalted butter and granulated sugar until light and fluffy.
  2. Gradually add the all-purpose flour, mixing until a crumbly dough forms.
  3. Incorporate almond extract or lemon zest if desired.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Roll out the dough to about ¼ inch thick and cut into desired shapes.
  6. Bake the cookies at 350°F (175°C) for 12-15 minutes until edges are golden.
  7. Melt white chocolate and drizzle over cooled cookies, set for 15-20 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 5 days at room temperature. Experiment with different chocolate drizzles for variety.

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