Raspberry and white chocolate shortbread cookies are sweet, buttery, and literally melt in your mouth.
- 1 cup butter, softened
- ½ cup Confectioner’s sugar (icing sugar)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ⅓ cup white chocolate (optional)
- 1-2 tablespoons confectioners’ sugar
- ⅓ cup raspberry jam (or strawberry jam)
Make the Shortbread Cookies:
- In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.
- Add vanilla and salt and continue to beat until fully incorporated. Gradually add flour, and mix until your mixture forms into a dough mass.
- Use your hands to form the dough into a ball, and then shape into a flat disc. Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes.
- Preheat oven to 350 F, and line a half sheet baking pan with parchment paper or a silicone mat.
- Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use a heart-shaped cookie cutter to cut out the cookies. On half of the cookies, use a smaller heart-shaped cookie cutter to cut shapes in the center of the cookie. Remove the smaller cookie shapes and bake them as separate little shortbread cookies, or roll them together with the scraps to cut out more cookies.
- Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.
- Bake the cookies for 8-10 minutes, or until edges just start to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
Assemble the Cookies:
- Melt the white chocolate either on the stove or in the microwave.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Meanwhile, use a mesh strainer to dust confectioners’ sugar on the cookies that have the center cut out.
- Spread a layer of melted white chocolate on the bottom halves of each cookie cookies (ones that are not cut out), leaving a small ⅛-inch border around each of the cookies. You can use a knife or use a piping bag with a round piping tip to pipe the chocolate onto the cookies. Let the chocolate set slightly for 5-10 minutes.
- Add a teaspoon of raspberry jam on top of the chocolate once it has set slightly. You can use a spoon or use a piping bag with a round piping tip to pipe the jam onto the cookies.
- Carefully place the tops of the cookies on the jammy bottoms. Be careful not to smudge the sugar on top. You can fill the open centers with more jam using a piping bag and round tip, if desired.
more instructions please visit: https://www.aheadofthyme.com/2016/02/raspberry-and-white-chocolate-shortbread-cookies/