I love holidays! I use each and every holiday as an excuse to eat yummy dessert and treats and you can too! This Valentine’s Day, why not give your hunny something that you took time and poured your heart into? Show him/her how much you care with these cute and delicious raspberry and white chocolate Valentine’s Day shortbread cookies. If you ask me, I prefer cookies over a stuffed animal any day!
Not a fan of Valentine’s day? Well, like I said, you can still use it as a good excuse to eat some yummy dessert! 🙂 And you don’t have to make heart-shaped cookies only on Valentine’s Day, you can make these treats at any time of year!
This recipe is super easy to make! At first glance, it may look hard but it’s really not. Let me explain:
- Shortbread is easy to make
- Chocolate is easy to melt
- Jam is easy to spread
Pretty simple, eh?
Shortbread consists of only 5 basic ingredients: butter, Confectioner’s sugar (aka. icing sugar), vanilla extract, salt and flour. First, you will need to cream together the butter and icing sugar until it is light and fluffy. I used a hand mixer to do this, but you can use your KitchenAid stand-up mixer if you have one. Next, you add the vanilla extract and salt and continue to mix until fully combined. Lastly, slowly add in your flour, continuously mixing. Once all the flour has been added, use your hands to form a ball of dough. Use your dough immediately to prevent it from drying out.
Lightly flour your surface and rolling pin. This will prevent any dough from sticking to either the surface or the rolling pin. Roll out your dough about 1/8 inch thick. Cut out your heart shapes and cut out a smaller heart shape in the middle of half of the cookies. If you don’t have a mini heart cookie cutter, you can use a knife to carve out a heart shape from the center. This will be a little challenging and will take more time. Line your baking tray with parchment paper and place your shapes an inch apart. If your oven is still preheating, place the tray with your cookies in the refrigerator to keep cool.
When the oven is ready, bake the cookies for 8 minutes or until the sides are lightly browned. Remove from tray and place on a cooling rack. Once cool enough to handle, sprinkle some icing sugar onto the cut out cookies. Use a sifter to get a perfect, even layer. Set aside the cut out cookies for now.
Next for the raspberry jam and white chocolate. Raspberries and chocolate are a match made in heaven. Raspberries and white chocolate? Even better. But if don’t have any white chocolate, no need to panic! You can just omit the white chocolate from this recipe. When I made these cookies, I ran out of white chocolate so I ended up making the second half of these cookies without it. They are still super yummy and look just as cute!
For this part, we only need the full cookies (the ones without the middle cut out) to spread 2 layers of goodness onto. First, spread a layer of melted white chocolate.
How to Melt Chocolate
Chocolate is easy to melt but it can be disastrous if not done right. It can easily turn dry and crumbly. Not the smooth consistency that we are looking for!
The proper technique is to melt the chocolate over low heat. What you will need to do is bring 2 inches of water to a low simmer in a saucepan. Break your chocolate into smaller chunks and place in a heatproof bowl. Place the bowl on the mouth of the pot. Make sure that there is a gap between the bottom of the bowl and the water. Stir the chocolate as it melts. Your chocolate should melt within a few minutes.
So back to our cookies.
After you have spread a layer of the melted white chocolate on the cookies, let it set slightly for about 5-10 minutes. Then add a layer of raspberry jam on top. Use a spoon to add a scoop of extra jam in the center of the cookie. Now grab your cut out cookies (the ones that you sprinkled icing sugar on). Place them on top of the layer of jam. Be careful not to smudge the icing sugar.
That’s it! Look at how pretty those cookies look! Even though Valentine’s day is a week away, I can’t wait for my husband to get home so I can show him these today!
Speaking of my hubby, his birthday is the day after Valentine’s Day so it’s a double celebration for us. I have no idea what to get him. Why are men soo hard to shop for?? Any ideas, please? 🙂
Raspberry and White Chocolate Shortbread Cookies
This Valentine’s Day, surprise your boo with these cute and delicious raspberry and white chocolate heart-shaped shortbread cookies.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 minutes
- Yield: 14 cookies
- Category: Dessert
- 1 cup butter, softened
- 1/2 cup Confectioner’s sugar (icing sugar)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup white chocolate (optional but recommended)
- 1/3 cup raspberry jam
- Preheat oven to 350 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 1/8 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 5-10 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.