Raspberry shortbread with a white chocolate drizzle

Cream butter and sugar until fluffy (about 3 minutes). Add vanilla extract.

Slowly add flour, 1/2 cup at a time.

Mix until a soft dough forms.

Roll into 1 inch balls. Then press down with your thumb to make a “well” in the middle of the cookie dough.

With a small spoon, drop raspberry jam into indentation in the center of the cookie.

Bake at 350 degrees for 12 minutes. Cool on a wire rack.

Take the white chocolate and pulverize it into dust in a food processor or chop it finely. Place in a sturdy Ziploc freezer bag and microwave for 10 seconds at a time until melted. Cut a small snip in the corner of the bag.

Drizzle melted white chocolate over the cookie. Once white chocolate has hardened, the cookies can be eaten or frozen for a few weeks in an airtight container.