Raspberry Shortbread with a White Chocolate Drizzl

Doris Carlson


Out of all my Christmas cookies, this it my MOST requested of all!!! A happy accident one year when I was in a creative mood. I have many requests at Christmas for tins with just this cookie!!!

★★★★☆ 1 vote


1 c
butter, softened
2 tsp
1 c
2 1/2 c
1 jar(s)
seedless raspberry jam
1 1/2 pkg
white chocolate

How to Make Raspberry Shortbread with a White Chocolate Drizzl


  • 1cream butter and sugar together until fluffy (about 3 minutes.
    add vanilla and nutmeg
  • 2slowly add flour (1/2 cup at a time) until soft dough forms
  • 3roll into 1 inch balls and then press down with thumb to make a "well" in the middle of cookie dough
  • 4with a small spoon, drop in raspberry jam into indentation in the center of the cookie
  • 5bake at 350 degrees for 12 minutes cool on rack
  • 6take 4 oz bar of white chocolate and pulverize into dust in food processor or chop finely
    place in a sturdy Ziploc freezer bag and microwave for 10 second at a time until melted. Cut a small snip in the corner of the bag and drizzle melted white chocolate over cookie.
  • 7Once white chocolate has hardened cookies can be eaten or frozen for a few weeks in an airtight container.

Printable Recipe Card

About Raspberry Shortbread with a White Chocolate Drizzl

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American
Collection: Christmas Cookies