Raspberry Dark Chocolate Shortbread Cookies.
Is anything more divine than tart, sweet raspberry and velvety, dark chocolate?
Then combine it with a flaky, buttery shortbread cookie?!
Heaven in a bite – right?!
These little gems are the most recent cookie baking project for the wedding cookie table.
I think you might want to make some of these too!
Raspberry Dark Chocolate Shortbread Cookies
- 1 cup butter, softened
- 1 1/3 cup sugar
- 2 tsp. vanilla extract
- 4 cups flour
- 1 cup raspberry jam
- 16 oz. dark chocolate, melted
Cream butter, sugar, and vanilla until creamy with electric mixer. Gradually add flour and combine until dough forms.
Refrigerate dough at least 2 hours.
When ready to bake, preheat oven to 350 degrees F.
Roll dough into 3/4″ balls. Place on baking stone about an inch apart. Press small indentation in center of dough with your finger. Place a 1/4 tsp. raspberry jam in indentation.
Bake for approximately 12 minutes until lightly browned on edges. Let cool 5-10 minutes on baking stone, the remove to cooling rack to cool completely.
Once cooled, melt chocolate and spoon into plastic bag. Snip corner and drizzle on top of cookies.
Cheers & Hugs,