Raspberry and White Chocolate Shortbread Cookies

In a large bowl, use a hand mixer or a stand mixer to cream together 1 cup softened butter and ½ cup confectioner’s sugar until soft and fluffy, about 2 minutes on medium speed.

Add in 1 teaspoon pure vanilla extract and ¼ teaspoon salt and beat until fully incorporated.

Gradually add 2 cups all-purpose flour and mix until combined.

Using your hands, form the dough into a ball, then press it into a flat disc. Cover tightly with plastic wrap and transfer to the refrigerator for 30 minutes to chill.

Once the dough is chilled, roll it out on a lightly floured surface to ¼-inch thickness.

Using a heart-shaped cookie cutter, cut out the cookies. Using a small heart-shaped cookie cutter, cut a heart out of the center of half of them. Bake the smaller cookie shapes as separate little cookies, or roll them together with the scraps and cut out more cookies.

Space the cookies about ½-inch apart on a parchment-lined baking sheet, and chill in the refrigerator for 10 minutes.

Meanwhile, preheat the oven to 350 °F.

Bake for 8 to 10 minutes or until the edges just start to brown.

Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

In a small saucepan, bring 2 inches of water to a low simmer over medium-low heat. Reduce the heat to low and place a medium heat proof bowl on top of the pot, making sure that there is a space of a few inches in between the bottom of the bowl and the boiling water. Add in ⅓ cup white chocolate, stirring constantly as it melts.
Alternatively, place the chocolate in a medium microwave-safe bowl and microwave in 30-second intervals. Stir well between after each heating until the chocolate is melted and smooth.

Once cool, place the cookies with the holes in them on the baking sheet and sift confectioners' sugar over the top. Set aside.

Spread a layer of melted white chocolate on the bottom of the remaining cookies, leaving a small ⅛-inch border. You can use either a knife or a piping bag with a round tip to pipe the chocolate onto the cookies. Let the chocolate set, about 5-10 minutes.

Once the chocolate is set, add a teaspoon of raspberry jam on top.

Top with the sugar-dusted cookies. You can now fill the open centers with more jam using a piping bag and round tip or leave as is.

Serve and enjoy! Store the cookies in a single layer in an airtight container at room temperature for up to 3 days. Alternatively, store in the refrigerator for up to one week.