Ingredients For raspberry shortbread with a white chocolate drizzle
1 c butter, softened
2 tsp vanilla extract
1 c granulated sugar
2 1/2 c all-purpose flour
1 jar seedless raspberry jam
5-6 oz white chocolate chips.
How To Make raspberry shortbread with a white chocolate drizzle
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.
4.Roll into 1 inch balls. Then press down with your thumb to make a “well” in the middle of the cookie dough.
