Raspberry Shortbread with White Chocolate Drizzle 

Indulge in the delicate charm of Raspberry Shortbread with White Chocolate Drizzle—a buttery, melt-in-your-mouth cookie that balances rich, vanilla-scented shortbread with a burst of fruity raspberry. Each square or round cookie features freeze-dried raspberry bits for a fresh tartness and vibrant color, elegantly contrasted by a silky white chocolate drizzle on top. Easy to mix, slice, and bake, they’re perfect for holiday tins, afternoon tea, or simply treating yourself to a cozy, gourmet-style snack. Ready in under an hour, these cookies are both beautiful and irresistibly delicious.

Ingredients

• ½ cup (4 oz, ~113 g) unsalted butter, softened
  
  

• Heaping ¼ cup granulated sugar (≈2 oz)
  
  

• ½ teaspoon vanilla extract
  
  

• A pinch of salt (if using unsalted butter)
  
  

• 1¼ cups (≈6 oz or 150 g) all-purpose flour
  
  

• 2 tablespoons freeze-dried raspberries, finely crushed
  
  

• 2 oz white chocolate, for melting and drizzling

Directions

1. Preheat & Prep
   Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment or a silicone mat.
   
   

2. Cream Butter & Sugar
   In a bowl, cream the softened butter and sugar until pale and fluffy (2–3 minutes). Stir in vanilla extract and salt.
   
   

3. Add Dry Ingredients
   Gradually fold in the flour until the mixture starts coming together, then gently mix in the crushed freeze-dried raspberries—avoid overworking the dough.
   
   

4. Shape & Cut
   Press dough onto a lightly floured surface or silicone mat to form a ¼‑inch‑thick rectangle. Cut into 20 squares (or shape as desired).
   
   

5. Bake
   Arrange cookies on the baking sheet and bake for 8–10 minutes, until set at the edges but not golden—shortbread should remain pale.
   
   

6. Cool
   Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
   
   

7. Drizzle Chocolate
   Melt the white chocolate gently (using a double boiler or short microwave bursts, stirring frequently). Drizzle over cooled cookies using a piping bag or spoon. Let chocolate set before serving.
   
   

Nutrients (per cookie; based on 20 cookies yielding ~99 kcal each)

• Calories: ~99 kcal
  
  

• Carbohydrates: ~11 g
  
  

• Protein: ~1 g
  
  

• Total Fat: ~6 g
  
  

• Saturated Fat: ~3 g
  
  

• Cholesterol: ~13 mg
  
  

• Sodium: ~58 mg
  
  

• Potassium: ~19 mg
  
  

• Fiber: ~1 g
  
  

• Sugar: ~5 g
  
  

• Vitamin A: ~142 IU
  
  

• Vitamin C: ~1 mg
  
  

• Calcium: ~8 mg
  
  

• Iron: ~1 mg