Raspberry Shortbread With A White Chocolate Drizzl Recipes

RASPBERRY SHORTBREAD WITH A WHITE CHOCOLATE DRIZZL

Steps:

• cream butter and sugar together until fluffy (about 3 minutes. add vanilla and nutmeg
• slowly add flour (1/2 cup at a time) until soft dough forms
• roll into 1 inch balls and then press down with thumb to make a "well" in the middle of cookie dough
• with a small spoon, drop in raspberry jam into indentation in the center of the cookie
• bake at 350 degrees for 12 minutes cool on rack
• take 4 oz bar of white chocolate and pulverize into dust in food processor or chop finely place in a sturdy Ziploc freezer bag and microwave for 10 second at a time until melted. Cut a small snip in the corner of the bag and drizzle melted white chocolate over cookie.
• Once white chocolate has hardened cookies can be eaten or frozen for a few weeks in an airtight container.

RASPBERRY & CHOCOLATE SHORTBREAD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.