Description
Delicious shortbread cookies infused with fresh raspberries and creamy white chocolate for a perfect balance of tart and sweet.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1 cup white chocolate chips
Instructions
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Gradually add the flour and salt, mixing until a dough forms.
- Gently fold in the raspberries and white chocolate chips.
- Shape the dough into a log, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Slice the dough into rounds and place on a baking sheet.
- Bake for 12-15 minutes or until edges are golden. Cool on a wire rack.
Notes
For best results, use fresh raspberries and handle the dough gently to avoid crushing the berries. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 7g
- Fat: 6g
- Carbohydrates: 14g
- Protein: 1g