Best Chocolate Shortbread Trees With Raspberry Jam Wh Recipes

RASPBERRY SHORTBREAD WITH A WHITE CHOCOLATE DRIZZL

Raspberry Shortbread with a White Chocolate Drizzl image

Out of all my Christmas cookies, this it my MOST requested of all!!! A happy accident one year when I was in a creative mood. I have many requests at Christmas for tins with just this cookie!!!

Provided by Doris Carlson @DorisC

Categories Cookies

Number Of Ingredients 6

Ingredients

1 cup(s) butter, softened
2 teaspoon(s) vanilla
1 cup(s) sugar
2 1/2 cup(s) flour
1 jar(s) seedless raspberry jam
1 1/2 package(s) white chocolate

Steps:

cream butter and sugar together until fluffy (about 3 minutes. add vanilla and nutmeg
slowly add flour (1/2 cup at a time) until soft dough forms
roll into 1 inch balls and then press down with thumb to make a "well" in the middle of cookie dough
with a small spoon, drop in raspberry jam into indentation in the center of the cookie
bake at 350 degrees for 12 minutes cool on rack
take 4 oz bar of white chocolate and pulverize into dust in food processor or chop finely place in a sturdy Ziploc freezer bag and microwave for 10 second at a time until melted. Cut a small snip in the corner of the bag and drizzle melted white chocolate over cookie.
Once white chocolate has hardened cookies can be eaten or frozen for a few weeks in an airtight container.

BERRY SHORTBREAD DREAMS

Berry Shortbread Dreams image

Raspberry jam adds fruity sweetness to these rich shortbread thumbprint cookies. They will absolutely melt in your mouth! -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam, plus additional if desired
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon almond extract
2 to 3 teaspoons water

Steps:

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

Nutrition Facts : Calories 91 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.