White Chocolate and Raspberry Cookies

a stack of white chocolate drizzled raspberry shortbread cookies in a bowl.

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5 from 4 votes

White Chocolate and Raspberry Cookies

A simple shortbread made elegant with dried raspberries and a drizzle of creamy white chocolate.

Prep Time10

Cook Time10

Decorating Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies, shortbread, shortbread cookies

Servings:

Calories: 99kcal

Author: Mikayla M.

Ingredients

2 ounces granulated sugar heaping 1/4 cup
4 ounces butter, unsalted 1/2 cup
1/2 tsp vanilla extract
1/8 tsp kosher salt
6 ounces All purpose flour 1 1/4 cups, plus a tablespoon
2 Tbs freeze dried raspberries chopped, or crushed in chunks
2 ounces white chocolate

Instructions

Preheat oven to 350°F.
Cream butter and sugar together until pale and fluffy, 2 - 3 minutes. Add in the vanilla extract and salt and beat to mix together.
Add in flour and use a spatula or wooden spoon to begin incorporating. Add in raspberries when dough is mostly, but not completely together.
Continue to mix until dough is completely mixed. Use hands if necessary to bring dough together without over-mixing.
Roll dough on lightly floured surface (or silicone mat) to a 1/4" thick rectangle.
Use knife to cut dough into 20 squares and move to a baking sheet. Bake for 8-10 minutes. Remove from oven and let cool 2 minutes, and then move to cooling rack.
While cooling, melt white chocolate in a double boiler over simmering water, or microwave it in 15-30 second bursts, mixing it between every burst until it's completely smooth.
Place chocolate into a mixing bag fitted with a small piping tip. When cookies are cool to the touch, drizzle over the cookies. (Can also use a spoon or fork to drizzle but it won't be as uniform.)
Let chocolate set before storing. Store in an airtight container for up to 7 days.

Notes

-Any freeze-dried berry is a good alternative to raspberries.

-Milk or dark chocolate can be swapped for white chocolate.

-Shape the cookies however you like. Feel free to use cookie cutters, but be careful rerolling out the dough - the more you do it, the drier the cookie becomes.

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