Raspberry And White Chocolate Shortbread Cookies – a delicious recipe with Butter, Confectioners Sugar, Vanilla, All-purpose, u00bc, White Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line your baking tray with parchment paper.
2
Using a hand mixer, cream the butter and icing sugar together for a couple of minutes. Add the vanilla and salt and continue to mix until fully incorporated. Add the flour gradually until your mixture has formed a dough.
3
Sprinkle some flour onto your surface and roll out the dough until it is about 1/8 inch thick. Cut out your cookie shapes with a cookie cutter. On half the cookies, cut out a smaller heart shape in the center. Place cookies on baking tray and place tray in the refrigerator to chill while the oven is preheating.
4
Bake the cookies 8 minutes or until edges are slightly browned.
5
On the cut-out cookies, sprinkle a layer of icing sugar on top. Once the cookies are cooled, melt the white chocolate. Then spread a layer of melted white chocolate on the full cookies (ones that are not cut out). Let the chocolate set slightly for 5-10 minutes.
6
Spread a layer of raspberry jam on top of the chocolate. Place the cut-out cookies on top. Be careful not to smudge the icing sugar.
835
kcal
Calories
53
g
Fat
83
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Butter, Softened, 1/2 cups Confectioners Sugar, 1 teaspoon Vanilla Extract, 2 cups All-purpose Flour, and more.
Yes, Raspberry And White Chocolate Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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