Raspberry Shortbread Cookies
Delightful soft and buttery cookies bursting with fresh raspberry flavor and drizzled with white chocolate, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries Use fresh for best flavor.
For the drizzle
- 1 cup white chocolate chips Can substitute with dark chocolate if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until combined.
- Gently fold in the raspberries.
- Roll the dough into balls and place them on a lined baking sheet, flattening slightly.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool completely.
Drizzling
- Melt the white chocolate chips in a microwave or double boiler.
- Drizzle the melted chocolate over the cooled cookies.
- Allow the chocolate to set before serving.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies before drizzling with chocolate.