Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, cream together butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add in the eggs one at a time, mixing until fully incorporated.
- Gradually add flour, stirring until a soft dough forms.
- Roll the dough between two sheets of parchment paper to ¼ inch thickness and chill for at least one hour.
- Cut shapes from the chilled dough using a fluted cookie cutter.
- Preheat oven to 350°F (175°C) and bake cookies for 10-12 minutes until lightly golden.
- Make raspberry buttercream by mixing softened butter with raspberry powder, then add powdered sugar and milk until smooth.
- Melt white chocolate and mix in additional raspberry powder for dipping.
- Dip cookies in chocolate, then fill the centers with buttercream and raspberry jam before sandwiching.
- Store in an airtight container to maintain freshness.
Nutrition
Notes
Best enjoyed within 4-5 days for optimal texture and flavor.