Description
Delight in these Raspberry and White Chocolate Shortbread Cookies, featuring buttery, tender shortbread sandwiched with luscious raspberry jam and smooth melted white chocolate. The cookies are elegantly shaped with heart cutters, making them perfect for gifting or special occasions.
Ingredients
Shortbread Dough
- 1 cup butter, softened
- 1/2 cup confectioner’s sugar (icing sugar)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Filling and Topping
- 1/3 cup white chocolate (optional, for melting)
- 1-2 tablespoons confectioners’ sugar (for dusting)
- 1/3 cup raspberry jam (or strawberry jam)
Instructions
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream the softened butter and confectioner’s sugar together on medium speed for about 2 minutes until the mixture is soft and fluffy.
- Add Vanilla, Salt and Flour: Beat in vanilla extract and salt until fully combined. Gradually add the all-purpose flour, mixing until the dough comes together into a firm mass.
- Chill the Dough: Form the dough into a ball with your hands, then flatten into a disc. Wrap tightly in plastic cling wrap and refrigerate for 30 minutes to firm up the dough.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C). Line a half-sheet baking pan with parchment paper or a silicone baking mat.
- Roll and Cut Cookies: Lightly flour a clean surface and roll out the chilled dough to 1/4-inch thickness. Use a large heart-shaped cookie cutter to cut out the cookies. Then use a smaller heart cutter to cut shapes out of half of the cookies. Collect the cut-out dough scraps to re-roll and cut more cookies.
- Chill Shaped Cookies: Place cookies on the lined baking sheet about half an inch apart. Refrigerate for another 10 minutes while the oven preheats to help the cookies maintain their shape during baking.
- Bake: Bake cookies for 8-10 minutes until the edges just start to turn golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the White Chocolate: Either melt the white chocolate over a double boiler by placing a heatproof bowl over simmering water and stirring until smooth, or melt in the microwave in 30-second intervals stirring between until fully melted and smooth.
- Dust Cookies: Use a mesh strainer to lightly dust confectioners’ sugar over the cookies with the heart-shaped centers cut out, adding a delicate powdery finish.
- Apply White Chocolate: Spread or pipe a thin layer of melted white chocolate on the bottom halves of the whole cookies, leaving a narrow 1/8-inch border around the edges. Let the chocolate set for 5-10 minutes to firm slightly.
- Add Raspberry Jam: Spoon or pipe a teaspoon of raspberry jam over the slightly set white chocolate layer on each cookie bottom.
- Assemble Cookies: Carefully place the cut-out cookies on top of the jam-covered bottoms to sandwich the filling. Avoid smudging the powdered sugar on top. Optionally, pipe extra jam into the open heart centers for an extra jammy touch.
Notes
- For best results, chill the dough before and after cutting to help preserve shapes during baking.
- If white chocolate is unavailable, semi-sweet or milk chocolate may be used, but will alter the flavor.
- Use a piping bag for precise application of chocolate and jam if desired.
- Cookies keep well in an airtight container at room temperature for up to 5 days.
- Raspberry jam can be substituted with strawberry or other fruit preserves.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
