Raspberry White Chocolate Cookies Plums and Blueberry Cobbler and More Pressure Cooker Recipes You Gotta Try
A simple shortbread cookie made elegant with tart freeze-dried raspberries and a creamy drizzle of melted white chocolate. Perfect for gifting, potlucks, or an elevated quick dessert.
Equipment
- 1 Mixing bowl Large
- 1 Measuring cups and spoons
- 1 Spatula
- 1 Parchment paper for lining baking sheet
- 1 Microwave-safe bowl for melting chocolate
Ingredients
Main ingredients
- ¼ cup Granulated sugar heaping (2 ounces)
- ½ cup Unsalted butter softened (4 ounces)
- ½ teaspoon Vanilla extract
- ⅛ teaspoon Kosher salt
- 1 ¼ cups All-purpose flour plus 1 tablespoon (6 ounces)
- 2 tablespoons Freeze-dried raspberries chopped or crushed in chunks
- 2 ounces White chocolate for drizzling
Instructions
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Add vanilla extract and salt, then mix until combined.
- Add in the flour gradually, mixing to form a soft dough.
- Fold in crushed freeze-dried raspberries gently.
- Roll dough to ¼" thick and cut into 20 squares.
- Place cookies on baking sheet and flatten slightly.
- Bake for 8-10 minutes until edges are just golden.
- Cool on baking sheet for 2 minutes, then transfer to wire rack.
- Melt white chocolate in microwave-safe bowl in short bursts until smooth.
- Drizzle melted chocolate over cooled cookies and let set.
Notes
Cookies can be stored in an airtight container at room temperature for up to 7 days. For longer storage, freeze and thaw at room temperature as needed.