1. Cream the butter and sugar

Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. Then, cream the softened butter and sugar together until it’s light, fluffy, and pale. This step is crucial because it gives the shortbread its melt-in-your-mouth texture. Add in the vanilla extract for a little extra flavor boost.

Pro tip: If your butter isn’t soft enough, microwave it for 5-10 seconds—but be careful not to melt it!

2. Mix in the flour

Gradually add the flour, mixing just until the dough comes together. The dough might seem a little crumbly at first, but it should hold when you press it together.

3. Roll out the dough

Lightly flour your work surface and rolling pin to prevent sticking. Roll the dough out to about ¼ inch thickness, which is the perfect balance of crispy edges and soft centers.

4. Spread the jam

Spread the raspberry jam evenly over the dough, leaving a small border around the edges to prevent overflow when rolling.

Pro tip: Warm the jam slightly in the microwave to make it easier to spread!

5. Roll it up and chill

Carefully roll the dough into a tight log, starting from one of the longer edges. Wrap the log in plastic wrap and refrigerate it for about 30 minutes. Chilling is key—it makes slicing the dough much easier and helps the cookies hold their shape while baking.

Pro tip: If your dough cracks while rolling, gently pinch it back together.

6. Slice and bake

Use a sharp knife to slice the chilled dough into ¼-inch rounds. Place them on your prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack before drizzling.

7. Drizzle with white chocolate

Once the cookies are cool, drizzle melted white chocolate over the top. You can use a spoon or transfer the chocolate to a zip-top bag and snip off a corner for a more controlled drizzle. Let the chocolate set before serving.