These Raspberry Shortbread Cookies are a delightful treat, perfect for any festive occasion. With a buttery, melt-in-your-mouth shortbread base, a sweet raspberry jam center, and a drizzle of creamy white chocolate, these cookies are as beautiful as they are delicious. Whether you’re making them for a holiday cookie exchange or simply as a cozy treat with tea, these cookies are sure to impress!
Ingredients:
For the Shortbread Cookies:
- 1 cup unsalted butter, softened
- â…” cup granulated sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup raspberry jam
For the White Chocolate Drizzle:
- ½ cup white chocolate chips
- 1 teaspoon coconut oil or shortening (optional, for thinning)
Directions:
Step 1: Prepare the Shortbread Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and for easy cleanup.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract until fully incorporated.
- Add the Flour: Gradually add the flour, mixing on low speed until the dough just comes together. Be careful not to overmix, as this can make the cookies tough.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Add the Jam: Use your thumb or the back of a spoon to make a small indentation in the center of each dough ball. Fill each indentation with a small amount of raspberry jam, about ½ teaspoon.
Step 2: Bake the Cookies
- Bake: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Watch closely to avoid overbaking, as this can dry out the cookies.
- Cool: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before adding the white chocolate drizzle.
Step 3: Prepare the White Chocolate Drizzle
- Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil (if using) in 20-second intervals, stirring between each until smooth and fully melted. The coconut oil helps to thin the chocolate, making it easier to drizzle.
- Drizzle the Chocolate: Using a spoon or piping bag, drizzle the melted white chocolate over the cooled cookies. Allow the chocolate to set completely before serving.
Serving and Storage Tips
- Serving Suggestions: Serve these cookies on a holiday cookie platter, or package them in decorative tins for a lovely homemade gift. They pair wonderfully with tea, coffee, or hot chocolate.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies (without the white chocolate drizzle) for up to a month. Thaw and add the drizzle before serving.
Helpful Notes
- Using Different Jams: Feel free to experiment with different flavors of jam like strawberry, apricot, or blackberry to customize these cookies.
- Chocolate Alternatives: You can also use dark or milk chocolate for the drizzle if you prefer a different flavor profile.
- Making Ahead: The dough can be made ahead and chilled for up to 2 days. When ready to bake, let the dough sit at room temperature for a few minutes before rolling into balls.
Tips from Well-Known Chefs
- Martha Stewart: Always chill your cookie dough if it becomes too soft. Chilling helps the cookies retain their shape and prevents excessive spreading.
- Ina Garten: Use high-quality vanilla extract for a richer flavor. Since the flavor of shortbread is so simple, the quality of ingredients really shines through.
- Mary Berry: For a beautiful presentation, use a piping bag for the white chocolate drizzle. It gives a more controlled and decorative finish.
Frequently Asked Questions
1. Can I use salted butter?
Yes, but omit the added salt in the recipe to avoid oversalting the cookies.
2. Can I use other types of flour?
All-purpose flour works best for a tender shortbread. However, if you want a gluten-free option, use a 1:1 gluten-free flour blend designed for baking.
3. How can I make the cookies more festive?
Sprinkle a bit of edible glitter or crushed freeze-dried raspberries on top of the white chocolate drizzle for a festive touch.
4. Do I need to refrigerate the dough?
The dough can be baked immediately, but if it becomes too soft to handle, a quick 15-20 minutes in the refrigerator will firm it up.
5. How do I prevent the cookies from spreading too much?
Ensure your butter is not overly soft, and try chilling the dough if you notice excessive spreading.
6. Can I use homemade raspberry jam?
Absolutely! Homemade jam will add an extra special touch. Just make sure it’s a bit thick to prevent it from running too much during baking.
7. What if I don’t have coconut oil?
The coconut oil is optional. It simply helps thin the white chocolate for easier drizzling. You can skip it or use a small amount of vegetable oil instead.
8. Can I skip the white chocolate drizzle?
Yes, the cookies are delicious on their own with just the raspberry jam. The white chocolate drizzle adds extra sweetness and a decorative finish but is optional.
9. How can I make the cookies even softer?
Bake until the edges are just starting to turn golden, and avoid overbaking. This will keep them tender and melt-in-your-mouth soft.
10. Can I freeze the finished cookies?
Yes, freeze them in a single layer on a baking sheet until solid, then transfer to an airtight container. Thaw at room temperature before serving.
These Raspberry Shortbread Cookies with White Chocolate Drizzle are as tasty as they are beautiful. With their buttery texture and sweet raspberry flavor, they’re perfect for the holiday season or any time you’re in the mood for a delightful treat. Happy baking!
