Why Make This Recipe
Raspberry Shortbread Cookies with White Chocolate Drizzle are a delightful treat that brings together the buttery richness of shortbread and the tart sweetness of raspberries. They are simple to make and perfect for various occasions, from tea parties to cozy family gatherings. The addition of white chocolate adds a lovely touch of elegance and flavor. These cookies not only look beautiful but also taste heavenly!
How to Make Raspberry Shortbread Cookies with White Chocolate Drizzle
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup raspberry preserves
- 1/2 cup white chocolate chips
- 1 tablespoon milk
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt, mixing until well combined.
- Press the dough into a greased 9×13 inch baking dish, spreading it evenly.
- Bake for 20-25 minutes or until lightly golden around the edges.
- Let the shortbread cool completely in the pan.
- Spread the raspberry preserves over the cooled shortbread.
- Melt the white chocolate chips with the milk in a microwave-safe bowl, stirring until smooth.
- Drizzle the white chocolate over the raspberry layer.
- Cut into squares and serve.
How to Serve Raspberry Shortbread Cookies with White Chocolate Drizzle
These cookies are delicious on their own or can be served with a cup of tea or coffee. They look great on a dessert platter and make a lovely gift for friends and family. You can also dust them with some powdered sugar for extra flair before serving!
How to Store Raspberry Shortbread Cookies with White Chocolate Drizzle
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to keep them longer, you can store them in the refrigerator for up to two weeks. Just make sure to bring them to room temperature before serving to enjoy their best flavor and texture.
Tips to Make Raspberry Shortbread Cookies with White Chocolate Drizzle
- Make sure the butter is at room temperature for easier mixing.
- Use good-quality raspberry preserves for the best flavor.
- Microwave the white chocolate in short bursts to avoid burning it.
- Feel free to adjust the amount of raspberry preserves based on your preference.
Variation
You can try different types of fruit preserves, like strawberry or apricot, for a unique twist on this recipe. You can also add a sprinkle of sea salt on top of the white chocolate for an interesting flavor contrast.
FAQs
Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter, but you may want to skip adding the salt in the recipe to avoid making the cookies too salty.
Q: Can I freeze these cookies?
A: Yes, you can freeze them. Just make sure they are well-wrapped to prevent freezer burn. Thaw them in the refrigerator before serving.
Q: What can I do if I don’t have white chocolate chips?
A: You can use dark chocolate or milk chocolate chips instead. The flavor will be different, but they will still be delicious!