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Category: Cookies
Prep Time: Cook Time: Total Time:
(makes about 20 sandwiched cookies)
about 2 1/4 sticks butter, softened
1 cup confectioners sugar, sifted
1 tsp pure vanilla extract
2 1/3 cups all-purpose flour
2 cups white chocolate, finely chopped
For the icing:
1/2 cup butter, softened
2 cups confectioners sugar, sifted
1 quart fresh or frozen raspberries, pureed and strained
For the cookies: Line two baking trays with baking paper. Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer on high until very pale and creamy (at least 10 minutes). Stir in flour and white chocolate pieces with a spatula then turn out on to a clean, lightly floured surface and gently bring the dough together with lightly floured hands. Try not to over handle the dough as it will make it tougher. Split the dough into quarters and roll into 2 logs. Wrap each log in cling wrap and refrigerate for at least half an hour, until firm. ( Alternatively, you can roll tablespoons of dough, press them onto your prepared tray and chill the trays but I like to save space in my fridge.)
Preheat oven to 325 degrees and remove dough from fridge. Slice 1/2 inch thick pieces of dough from the logs and place on the prepared trays, leaving at least 1 1/2 inch space between each biscuit. Bake for about 15 mins (swapping trays halfway through baking) or until they just start to turn golden. Take care not to over bake as this will make them crunchier. Remove from the oven and cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
For the icing; place butter in a mixing bowl and beat with an electric mixer on high until smooth and fluffy. Gradually add icing sugar, beating until combined. Add raspberry puree gradually, until you achieve your desired consistency and flavor. You want your icing to be stiff enough to hold its shape but soft enough to spoon or pipe. Sandwich icing between cooled biscuits. Serve immediately or store in an airtight container at room temperature for a few days.
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White Chocolate Shortbread with Raspberry Icing
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Category: Cookies
Prep Time: Cook Time: Total Time:
(makes about 20 sandwiched cookies)
about 2 1/4 sticks butter, softened
1 cup confectioners sugar, sifted
1 tsp pure vanilla extract
2 1/3 cups all-purpose flour
2 cups white chocolate, finely chopped
For the icing:
1/2 cup butter, softened
2 cups confectioners sugar, sifted
1 quart fresh or frozen raspberries, pureed and strained
For the cookies: Line two baking trays with baking paper. Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer on high until very pale and creamy (at least 10 minutes). Stir in flour and white chocolate pieces with a spatula then turn out on to a clean, lightly floured surface and gently bring the dough together with lightly floured hands. Try not to over handle the dough as it will make it tougher. Split the dough into quarters and roll into 2 logs. Wrap each log in cling wrap and refrigerate for at least half an hour, until firm. ( Alternatively, you can roll tablespoons of dough, press them onto your prepared tray and chill the trays but I like to save space in my fridge.)
Preheat oven to 325 degrees and remove dough from fridge. Slice 1/2 inch thick pieces of dough from the logs and place on the prepared trays, leaving at least 1 1/2 inch space between each biscuit. Bake for about 15 mins (swapping trays halfway through baking) or until they just start to turn golden. Take care not to over bake as this will make them crunchier. Remove from the oven and cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
For the icing; place butter in a mixing bowl and beat with an electric mixer on high until smooth and fluffy. Gradually add icing sugar, beating until combined. Add raspberry puree gradually, until you achieve your desired consistency and flavor. You want your icing to be stiff enough to hold its shape but soft enough to spoon or pipe. Sandwich icing between cooled biscuits. Serve immediately or store in an airtight container at room temperature for a few days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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