Description
A buttery shortbread cookie filled with tart raspberry jam and finished with a decadent white chocolate drizzle.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry preserves
- 1/2 cup white chocolate chips
Instructions
- Cream butter and sugar until light and fluffy.
- Mix in egg yolk and vanilla.
- Gradually add flour and salt until a dough forms.
- Roll dough into 1-inch balls and press an indentation into each.
- Fill indents with raspberry preserves.
- Bake at 350°F for 12-15 minutes.
- Drizzle with melted white chocolate once cooled.
Notes
Perfect for holiday gifting, easily customizable, and features a classic flavor combination.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 145 kcal per cookie