Raspberry-Filled Cookies with Creamy White Chocolate Glaze

 

Raspberry-Filled Cookies with Creamy White Chocolate Glaze:

Ingredients:

For the cookies:

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the raspberry filling:

• 1/2 cup raspberry preserves (seedless preferred)
• 1 tbsp cornstarch (optional, for thickening)

For the white chocolate glaze:

• 1 cup (170g) white chocolate chips or chopped white chocolate
• 1/4 cup (60ml) heavy cream
• 1 tsp vanilla extract

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Instructions:

1. Make the cookie dough:

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing until well incorporated.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.

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2. Prepare the raspberry filling:

1. If desired, heat the raspberry preserves in a small saucepan with cornstarch over low heat, stirring until slightly thickened.
2. Let the filling cool completely before using.

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3. Assemble the cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
3. Use a round or heart-shaped cookie cutter to cut out cookies.
4. Place half of the cookies on the prepared baking sheet.
5. Spoon about 1/2 teaspoon of raspberry filling onto the center of each cookie.
6. Place a second cookie on top and gently press the edges to seal with a fork or your fingers.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

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4. Make the white chocolate glaze:

1. In a small saucepan or microwave-safe bowl, heat the heavy cream until warm (not boiling).
2. Pour over the white chocolate and stir until smooth.
3. Add vanilla extract and mix well.

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5. Glaze and serve:

1. Drizzle or dip the cooled cookies in the white chocolate glaze.
2. Let them set on a wire rack until the glaze hardens.
3. Optionally, sprinkle with crushed freeze-dried raspberries or decorative sugar.

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Storage Tips:

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate or freeze without the glaze and add it before serving.

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Enjoy your raspberry-filled cookies with a creamy white chocolate glaze—perfect for special occasions or as a sweet treat with tea or coffee!