Raspberry And White Chocolate Shortbread Cookies

• 1 cup Butter, Softened
• 1/2 cups Confectioners Sugar
• 1 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 1/4 teaspoons Salt
• 1/3 cups White Chocolate
• 1/3 cups Raspberry Jam

1. Preheat oven to 350u0b0F. Line your baking tray with parchment paper.
2. 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.
3. 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.
4. Bake the cookies 8 minutes or until edges are slightly browned.
5. 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.
6. 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.

butter, confectioners sugar, vanilla, allpurpose, ubc, white chocolate, raspberry

Taken from tastykitchen.com/recipes/desserts/raspberry-and-white-chocolate-shortbread-cookies/ (may not work)