Description
Indulge in a sweet treat with these delightful raspberry and white chocolate shortbread cookies that melt in your mouth.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the white chocolate chips and chopped raspberries gently.
- Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Slice the chilled dough into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a more intense raspberry flavor, you can add a few drops of raspberry extract.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to substitute the raspberries with other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg