These buttery shortbread cookies with a luscious raspberry center and a white chocolate drizzle are holiday magic! Add a sprinkle of festive red and green sugar or edible glitter for that extra Christmas sparkle. Perfect for cookie swaps, gifting, or leaving a sweet treat for Santa!
Christmas Raspberry Shortbread with White Chocolate Drizzle
Ingredients:
• 1 cup butter (softened)
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1 jar seedless raspberry jam
• 5-6 oz white chocolate chips (add peppermint extract for extra flavor)
Instructions:
Cream butter, sugar, and vanilla. Gradually mix in flour.
Roll dough into balls, press a “well” in the center, and fill with jam.
Bake at 350°F for 12 minutes. Cool on a rack.
Melt white chocolate, drizzle over cookies, and let set.
Enjoy or gift for the holidays!