raspberry shortbread with a white chocolate drizzle

How To Make raspberry shortbread with a white chocolate drizzle

• 
  Step 1
  Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract.
• 
  Step 2
  Slowly add flour, 1/2 cup at a time.
• 
  Step 3
  Mix until a soft dough forms.
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  Step 4
  Roll into 1 inch balls. Then press down with your thumb to make a "well" in the middle of the cookie dough.
• 
  Step 5
  With a small spoon, drop raspberry jam into indentation in the center of the cookie.
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  Step 6
  Bake at 350 degrees for 12 minutes. Cool on a wire rack.
• 
  Step 7
  Take the white chocolate and pulverize it into dust in a food processor or chop it finely. Place in a sturdy Ziploc freezer bag and microwave for 10 seconds at a time until melted. Cut a small snip in the corner of the bag.
• 
  Step 8
  Drizzle melted white chocolate over the cookie. Once white chocolate has hardened, the cookies can be eaten or frozen for a few weeks in an airtight container.
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