RASPBERRY AND WHITE CHOCOLATE SHORTBREAD COOKIES

Thìs Valentìne's Day, surprìse your boo wìth these cute and delìcìous raspberry and whìte chocolate heart-shaped shortbread cookìes.

INGREDìENTS

• 1 cup butter, softened
• 1/2 cup Confectìoner’s sugar (ìcìng sugar)
• 1 teaspoon vanìlla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/3 cup whìte chocolate (optìonal but recommended)
• 1/3 cup raspberry jam

INSTRUCTìONS

1. Preheat oven to 350 F
2. Lìne your bakìng tray wìth parchment paper.
3. Usìng a hand mìxer, cream the butter and ìcìng sugar together for a couple of mìnutes.
4. Add the vanìlla and salt and contìnue to mìx untìl fully ìncorporated.
5. Add the flour gradually untìl your mìxture has formed a dough.
6. Sprìnkle some flour onto your surface and roll out the dough untìl ìt ìs about 1/8 ìnch thìck.
7. Cut out your cookìe shapes wìth a cookìe cutter. On half the cookìes, cut out a smaller heart shape ìn the center.
8. Place cookìes on bakìng tray and place tray ìn the refrìgerator to chìll whìle the oven ìs preheatìng.
9. Bake the cookìes 8 mìnutes or untìl edges are slìghtly browned.
10. On the cut out cookìes, sprìnkle a layer of ìcìng sugar on top.
11. Once the cookìes are cooled, melt the whìte chocolate. Then spread a layer of melted whìte chocolate on the full cookìes (ones that are not cut out). Let the chocolate set slìghtly for 5-10 mìnutes.
12. Spread a layer of raspberry jam on top of the chocolate.
13. Place the cut out cookìes on top. Be careful not to smudge the ìcìng sugar.

Recipe Adapted From aheadofthyme.com

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