Raspberry Shortbread Delight with White Chocolate Drizzle Indulge in these scrumptious raspberry shortbread cookies topped with a luscious white chocolate drizzle. Perfect for any occasion, these treats are sure to impress. Ingredients 1 c butter, softened 2 tsp vanilla extract 1 c granulated sugar 2 1/2 c all-purpose flour 1 jar seedless raspberry jam 5-6 oz white chocolate chips Directions Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract. Slowly add flour, 1/2 cup at a time. Mix until a soft dough forms. Roll into 1 inch balls. Then press down with your thumb to make a "well" in the middle of the cookie dough. With a small spoon, drop raspberry jam into the indentation in the center of the cookie. Bake at 350 degrees for 12 minutes. Cool on a wire rack. 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. Drizzle melted white chocolate over the cookie. Once the white chocolate has hardened, the cookies can be eaten or frozen for a few weeks in an airtight container.
