Description
These delightful shortbread cookies combine the buttery texture of shortbread with the tartness of fresh raspberries and the sweetness of white chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour mixture to the butter mixture, stirring until combined.
- Gently fold in the raspberries and white chocolate chips.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Slice the dough into rounds and place on a baking sheet.
- Bake for 12-15 minutes or until edges are golden. Cool on a wire rack.
Notes
For best results, use fresh raspberries. Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 5g
- Fat: 7g
- Carbohydrates: 12g
- Protein: 1g