Description
These buttery shortbread cookies are filled with sweet raspberry jam and finished with a delicate white chocolate drizzle — an elegant treat perfect for gifting or holiday trays.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ teaspoon vanilla extract
½ cup raspberry jam
For the Drizzle:
¼ cup white chocolate, melted
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add vanilla extract, then gradually mix in flour until a soft dough forms.
On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick.
Spread raspberry jam evenly over the dough, leaving a small border.
Carefully roll the dough into a tight log. Wrap in plastic and chill for 30 minutes.
Slice the chilled log into ¼-inch thick rounds and place them on the prepared baking sheet.
Bake for 12–15 minutes, or until edges are lightly golden.
Cool cookies on a wire rack completely.
Drizzle melted white chocolate over the cooled cookies. Let set before serving.
Notes
Chill the dough thoroughly before slicing to prevent the swirl from smearing.
You can swap raspberry jam for other fruit preserves like strawberry or apricot.
Let the white chocolate set completely before storing to prevent smearing.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
