Raspberry-Filled Cookies with Creamy White Chocolate Glaze

Ingredients:

For the Cookies:

• 2 ½ cups (315 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup raspberry jam or preserves

For the White Chocolate Glaze:

• 1 cup (175 g) white chocolate chips or chopped white chocolate
• 2 tablespoons heavy cream

Instructions:

1. Prepare the Cookie Dough:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

1. Shape the Cookies:

• Roll the dough into small balls (about 1 ½ tablespoons each) and place them on the prepared baking sheets, leaving space between them.
• Gently press each ball flat with your palm, creating a slight indentation in the center.

1. Fill and Bake:

• Spoon a small amount of raspberry jam into the indentation of each cookie.
• Bake for 10–12 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.

1. Prepare the White Chocolate Glaze:

• In a microwave-safe bowl, melt the white chocolate chips and heavy cream together in 15–20 second intervals, stirring after each until smooth and glossy.

1. Glaze the Cookies:

• Drizzle or spread the white chocolate glaze over the cookies, covering the jam filling for a beautiful finish.
• Let the glaze set before serving.

For variations and tips on your cookie recipe, consider the following:

Variations:

1. Different Fillings: Instead of raspberry jam, you can use other fruit preserves like strawberry, apricot, or even lemon curd for a zesty twist.
2. Nutty Addition: Add chopped nuts, such as almonds or hazelnuts, to the cookie dough for extra texture and flavor.
3. Chocolate Chips: Mix in some semi-sweet or dark chocolate chips into the dough for a chocolatey version.

Tips:

1. Chill the Dough: If the dough is too soft to handle, chill it in the refrigerator for about 30 minutes before shaping the cookies.
2. Even Baking: Rotate the baking sheets halfway through baking to ensure even cooking.
3. Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.