Raspberry Shortbread Cookies
Delightful cookies combining zesty raspberries and sweet white chocolate, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute for a gluten-free blend.
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries, mashed Can substitute with thawed frozen raspberries.
- 1/2 cup white chocolate chips Can substitute with dark chocolate if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Carefully fold in the mashed raspberries.
Baking
- Roll the dough into small balls and arrange them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with your hand.
- Bake for 15-20 minutes or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
Finishing Touch
- In a microwave-safe bowl, melt the white chocolate chips.
- Drizzle melted white chocolate over the cooled cookies.
- Let the white chocolate drizzle set before serving.
Notes
For extra flavor, chill the dough for about 30 minutes before baking. Add a splash of raspberry extract for a more intense raspberry flavor. Dust with powdered sugar for presentation.