Description
Sweet raspberry shortbread bars melt hearts with delicate buttery layers and zesty fruit nestled between crisp, golden crusts. Luscious white chocolate cascades over each slice, promising pure bliss for dessert enthusiasts craving indulgent comfort.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup (237 milliliters) butter, softened
- 1 cup (200 grams) granulated sugar
Filling and Flavor Enhancers:
- 1 jar seedless raspberry jam
- 2 teaspoons (10 milliliters) vanilla extract
Topping:
- 5–6 ounces (142–170 grams) white chocolate chips
Instructions
- In a spacious mixing bowl, whip softened butter and sugar until the texture becomes airy and pale, ensuring a smooth, integrated consistency.
- Incorporate vanilla extract, blending thoroughly to distribute the aromatic flavor evenly throughout the mixture.
- Sift flour gradually into the creamed base, folding gently to create a tender, cohesive dough that holds together without becoming tough.
- Gently shape the dough into uniform spheres, approximately one inch in diameter, positioning them on a parchment-lined baking sheet with ample spacing.
- Create a delicate indentation in the center of each cookie using your thumb, forming a small well to cradle the vibrant raspberry jam.
- Carefully spoon raspberry jam into the center of each cookie, ensuring a precise and generous filling without overflowing.
- Slide the prepared cookies into a preheated oven set at 350 degrees Fahrenheit, allowing them to bake until the edges turn a delicate golden hue, approximately 12-14 minutes.
- Transfer the baked shortbread to a wire cooling rack, permitting them to reach room temperature and firm up completely.
- Melt white chocolate chips using a double-boiler method or carefully in short microwave intervals, stirring between each to prevent scorching.
- Drizzle the silky, melted white chocolate over the cooled cookies in elegant, thin streams, creating an artistic pattern.
- Allow the white chocolate drizzle to set and solidify at room temperature, transforming the shortbread into a decadent, visually appealing treat.
Notes
- Prepare ingredients at room temperature for smoother mixing and better texture.
- Always use fresh, high-quality raspberry jam for the most vibrant flavor profile.
- Create consistent cookie sizes by using a small cookie scoop or measuring spoon.
- Ensure cookies are completely cool before drizzling white chocolate to prevent melting.
- Store cookies in an airtight container to maintain their delicate crumbly texture.
- Line baking sheet with parchment paper for easy cleanup and perfect cookie release.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg