How To Make raspberry shortbread with a white chocolate drizzle?

Vanilla extract added to creamed butter and sugar.

1.Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract.

2.Slowly add flour, 1/2 cup at a time.

3.Mix until a soft dough forms.

Dough rolled into balls and a well formed in the center.

4.Roll into 1 inch balls. Then press down with your thumb to make a “well” in the middle of the cookie dough.

Jam scooped into the center of the cookie.

5.With a small spoon, drop raspberry jam into indentation in the center of the cookie.

Baking the raspberry shortbread cookies.

6.Bake at 350 degrees for 12 minutes. Cool on a wire rack.

7.Take the white chocolate and pulverize it into dust in a food processor or chop it finely. Place in a sturdy Ziploc freezer bag and microwave for 10 seconds at a time until melted. Cut a small snip in the corner of the bag.

White chocolate drizzled over the cookies.

8.Drizzle melted white chocolate over the cookie. Once white chocolate has hardened, the cookies can be eaten or frozen for a few weeks in an airtight container.

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