Description
Raspberry and White Chocolate Shortbread Cookies are a delightful fusion of buttery shortbread, tangy raspberries, and creamy white chocolate. These irresistible cookies offer a melt-in-your-mouth experience, perfect for any occasion—from tea parties to cozy nights at home. With their stunning appearance and delicious flavor, they are sure to impress family and friends alike!
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup fresh raspberries (or frozen)
- 1 cup white chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the unsalted butter, granulated sugar, and powdered sugar until light and fluffy (about 3 minutes).
- Mix in the vanilla extract until fully incorporated.
- In another bowl, whisk together the all-purpose flour and pinch of salt. Gradually add this mixture to the butter-sugar blend until combined.
- Gently fold in the raspberries and white chocolate chips without crushing them.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 12-15 minutes or until lightly golden around the edges. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie [30g]
- Calories: 140
- Sugar: 9g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg