Description
Indulge in the magic of Valentine’s Day with these Raspberry and White Chocolate Shortbread Cookies. These buttery, crumbly delights burst with the tartness of fresh raspberries and the creamy sweetness of white chocolate, creating a perfect balance that will enchant your taste buds. Ideal for romantic evenings or cozy nights in, these cookies not only taste divine but also fill your kitchen with an irresistible aroma. Treat yourself and your loved ones to these delightful confections that are sure to impress.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour and powdered sugar until combined.
- In another bowl, cream the softened butter and vanilla extract until smooth.
- Gradually add the dry mixture to the butter until just combined.
- Gently fold in fresh raspberries and white chocolate chips, being careful not to crush the berries.
- Drop rounded tablespoon portions of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg