Shortbread Cookies with White Chocolate & Raspberry Jam

I have quite the weakness for shortbread cookies–the light, buttery, crumbly texture can be really hard to resist. They are also one of my favourite kind of cookies to make. They require few ingredients and can be easily transformed into something really impressive. This combination of raspberry jam and white chocolate sandwiched between two shortbreads is nothing short of that. And come on, how perfect are these for Valentines?

Raspberry White Chocolate Shortbread Cookies

Shortbread Cookies with White Chocolate & Raspberry Jam
(adapted from Joy of Baking)
[Yields 18 cookies]

2 cups all-purpose flour
1/4 tsp salt
1 cup unsalted butter, at room temperature
1/2 cup icing sugar
1 tsp pure vanilla extract

1/3 cup raspberry jam
2 oz white chocolate, grated

1. Whisk flour and salt together and set aside
2. Beat butter until smooth
3. Add sugar and beat until smooth
4. Beat in vanilla extract
5. Gently stir in flour mixture until well incorporated
6. Form into dough, and chill for atleast an hour
7. Preheat oven to 350 degrees
8. Grease and line two baking sheets
9. On a lightly floured surface roll out the dough until it is about 1/4 inch thick
10. Using a medium-sized round cookie cutter, cut out dough
11. Using a small heart shaped cookie cutter, cut out the centres of half the cookies
12. Place cookies on baking sheets and chill for 10-15 mins so they retain their shape in the oven
13. Bake for 10 minutes, or until cookies are lightly browned
14. Let cool for 20-30 minutes before assembling
15. Dust cookies with the cut-out with icing sugar
15. Spread raspberry jam on the full cookies
17. Sprinkle grated white chocolate on top
18. Carefully sandwich both cookie pieces together
19. With a small spoon, fill the heart cut-out with more jam



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