Description
These raspberry white chocolate cookies are buttery, melt in your mouth, shortbread cookies frosted with a layer of raspberry buttercream sandwiched in between and drizzled on top with some white chocolate ganache. They will truly dazzle at your next holiday celebration!
Ingredients
Scale
SHORTBREAD COOKIES
- 218g (1¾ cups) all purpose flour, spooned and levelled
- ½ teaspoon kosher salt
- 170g (¾ cup) unsalted butter, at room temperature
- 100g (½ cup) granulated or caster sugar
- 1 teaspoon pure almond or vanilla extract
Raspberry Buttercream
- 76g (⅓ cup) unsalted butter, softened to room temperature
- 210g (1¾ cups) powdered or confectioners’ sugar
- 1 Tablespoons heavy cream
- 1 teaspoons pure vanilla extract
- ¼ teaspoon salt, to taste
- 82g (¼ cup) thick raspberry preserves or jam
White Chocolate Ganache
- 40g (¼g; cup) white chocolate chips
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350° F and line two cookie sheets with parchment paper. In a small bowl, whisk together the flour and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until the mixture is fluffy and pale yellow. Add the almond extract. Then, add the flour a cup at a time, until you have a crumbly dough that’s starting to come together.
- Turn the dough onto a pastry or cutting board. Press the dough together with clean hands until you have a smooth ball of dough. Cut the dough into two, and flatten each portion into a 1/2” disc. Wrap with plastic wrap, and freeze for about 15 minutes or refrigerate for 30 minutes.
- On a lightly floured surface, roll each disc of dough until it’s 1/4” thick. Cut out an even number of 3” fluted cookies with a cookie cutter.
- Place the cookies 1” apart on the prepared sheets, and bake for 10-12 minutes, until the bottoms and edges are lightly browned. Let cool for about 5 minutes on the pan, and then move the cookies to a wire rack to completely cool.
- Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute.
- Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners’ sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
- Pipe the buttercream onto the back side of half the shortbread cookies as desired. Top the buttercream cookies with another shortbread cookies to form a cookie sandwich.
- Microwave the white chocolate chips and heavy cream for 10-15 seconds and stir vigorously. Repeat until completely melted.
- Transfer to a piping bag once cooled and drizzle generously on top of sandwiched cookies. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Christmas cookies
- Method: Baking
- Cuisine: American
Keywords: raspberry white chocolate cookies, white chocolate raspberry cookies