RaspberrySwirl Cookies

Buttery shortbread cookies filled with raspberry jam and finished with a white chocolate drizzle. These Raspberry Swirl Shortbread Cookies are a delightful and elegant treat!

Yield: 24 Servings (24 Cookies)

Ingredients:

1 cup unsalted butter (softened).

½ cup granulated sugar.

2 cups all-purpose flour.

½ tsp vanilla extract.

½ cup raspberry jam.

¼ cup white chocolate (melted).

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the softened butter and sugar together until light and fluffy. Add vanilla extract, then gradually mix in the flour until a dough forms.

On a lightly floured surface, roll out the dough to about ¼ inch thickness.

Spread the raspberry jam evenly over the dough.

Carefully roll the dough into a log and refrigerate for 30 minutes to firm up.

Slice the dough log into ¼ inch rounds and place them on the prepared baking sheet.

Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.

Drizzle the cooled cookies with melted white chocolate for an elegant finish.

Notes

Refrigerating the dough before slicing ensures that the cookies maintain their shape while baking.

For a decorative touch, add a sprinkle of powdered sugar after the white chocolate drizzle sets.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

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