Raspberry Shortbread with White Chocolate Drizzle: Pressure Cooker Style
Soft, buttery raspberry shortbread cookies baked in a pressure cooker and finished with a drizzle of silky white chocolate. A quick and flavorful treat to satisfy every sweet craving.
Equipment
- 1 Mixing bowl Large for creaming butter and sugar
- 1 Baking tray Lined with parchment paper
- 1 Pressure cooker For initial cooking
- 1 Wire rack For cooling cookies
- 1 Microwave-safe bowl For melting white chocolate chips
Ingredients
Main ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup raspberry preserves
- ½ cup white chocolate chips for drizzling
Instructions
Instructions
- Preheat your oven to 350°F (175°C) to prepare for the final bake.
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Stir in the vanilla extract until fully combined.
- Gradually mix in the flour until the dough comes together and is no longer sticky.
- Roll the dough into 1-inch balls and place them on a parchment-lined tray.
- Press a thumbprint indentation into each dough ball to create space for the preserves.
- Fill each indentation with raspberry preserves.
- Place tray inside your pressure cooker setup on a trivet, and cook for 10 minutes under pressure.
- Release pressure using quick release method and carefully remove the tray.
- Transfer cookies to the oven for 5 minutes to lightly brown the edges.
- Let cookies cool on a wire rack completely.
- Melt white chocolate chips in 30-second microwave bursts, stirring in between. Drizzle over cookies and allow to set.
Notes
Store cookies in an airtight container for 3-4 days at room temp or up to 1 week refrigerated. Freeze for longer storage and thaw overnight.