Food recipes
Raspberry and White Chocolate Shortbread Cookies
Raspberry and White Chocolate Shortbread Cookies Ingredients: butter, without salt sugars, powdered vanilla extract wheat flour, white, all-purpose, unenriched salt, table spartan, real semi-sweet chocolate baking chi...
Raspberry and White Chocolate Shortbread Cookies
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,
jams and preserves, apricot
Directions:
Preheat oven to 350 degrees F. Line your baking tray with parchment paper.
Using a hand mixer, cream the butter and icing sugar together for a couple of minutes.
Add the vanilla and salt and continue to mix until fully incorporated.
Add the flour gradually until your mixture has formed a dough.
Sprinkle some flour onto your surface and roll out the dough until it is about 18 inch thick.
Cut out your cookie shapes with a cookie cutter.
On half the cookies, cut out a smaller heart shape in the center.
Place cookies on baking tray and place tray in the refrigerator to chill while the oven is preheating.
Bake the cookies 8 minutes or until edges are slightly browned.
On the cut-out cookies, sprinkle a layer of icing sugar on top.
Once the cookies are cooled, melt the white chocolate.
Then spread a layer of melted white chocolate on the full cookies (ones that are not cut out).
Let the chocolate set slightly for 510 minutes.
Spread a layer of raspberry jam on top of the chocolate.
Place the cut-out cookies on top.
Be careful not to smudge the icing sugar.
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,
jams and preserves, apricot
Directions:
Preheat oven to 350 degrees F. Line your baking tray with parchment paper.
Using a hand mixer, cream the butter and icing sugar together for a couple of minutes.
Add the vanilla and salt and continue to mix until fully incorporated.
Add the flour gradually until your mixture has formed a dough.
Sprinkle some flour onto your surface and roll out the dough until it is about 18 inch thick.
Cut out your cookie shapes with a cookie cutter.
On half the cookies, cut out a smaller heart shape in the center.
Place cookies on baking tray and place tray in the refrigerator to chill while the oven is preheating.
Bake the cookies 8 minutes or until edges are slightly browned.
On the cut-out cookies, sprinkle a layer of icing sugar on top.
Once the cookies are cooled, melt the white chocolate.
Then spread a layer of melted white chocolate on the full cookies (ones that are not cut out).
Let the chocolate set slightly for 510 minutes.
Spread a layer of raspberry jam on top of the chocolate.
Place the cut-out cookies on top.
Be careful not to smudge the icing sugar.