Description
Indulge in rich choco-dipped shortbread cookies filled with tangy raspberry jam. Perfect treats for any occasion, deliciously satisfying every bite!
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
½ cup raspberry jam (store-bought or homemade)
8 oz dark chocolate (or milk chocolate) chips
1 teaspoon coconut oil (optional, for a smoother finish)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy—about 3-4 minutes.
Stir in the vanilla extract until combined.
Gradually mix the flour and salt into the butter mixture until just combined.
Scoop about a tablespoon of dough, roll it into a ball, and flatten each ball slightly on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Once cooled, spread about a teaspoon of raspberry jam on the flat side of one cookie, then sandwich with another cookie.
Melt your chocolate chips (and coconut oil, if using) in the microwave in 30-second intervals, stirring until smooth.
Dip half of each cookie sandwich into the melted chocolate, letting the excess drip off.
Place the chocolate-dipped cookies back on the parchment paper and let the chocolate set.
Notes
Delightful chocolate dipped shortbread cookie sandwiches filled with raspberry jam that evoke childhood memories and are perfect for any gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookie sandwiches
- Calories: 200
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
Keywords: cookies, shortbread, chocolate dipped, raspberry jam, dessert recipes
