Step 1: Preheat the Oven and Prepare Your Baking Sheet

Start by preheating your oven to 350°F (175°C). This ensures your oven is at the right temperature when it’s time to bake your cookies. While the oven heats up, line a baking sheet with parchment paper. This helps prevent the cookies from sticking to the tray, making cleanup easier and ensuring the cookies bake evenly.

Step 2: Cream the Butter and Sugar

In a medium mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Start on a low speed and gradually increase the speed to medium. Mix for about 2-3 minutes, or until the mixture becomes light and fluffy. The creaming process incorporates air into the butter, helping the cookies rise and achieve a soft, tender texture.

Step 3: Add Vanilla and Mix in the Flour

Once the butter and sugar are well combined, add the vanilla extract and mix until fully incorporated. Then, gradually add the flour, about ½ cup at a time, mixing after each addition. This will help prevent the flour from flying out of the bowl. Continue mixing until a dough forms. The dough should be soft and slightly sticky but should hold together when pressed. If it seems too sticky, add a little more flour, a tablespoon at a time.

Step 4: Roll Out the Dough

Lightly flour your countertop or work surface, then roll out the dough to about ¼ inch thickness. You can use a rolling pin for this step, and if the dough sticks, you can sprinkle a little extra flour on top. Try to keep the dough even in thickness so the cookies bake uniformly.

Step 5: Add Raspberry Jam

Now, take the raspberry jam and spread it evenly over the rolled-out dough, leaving a small border around the edges. Be sure to use a thin layer so that the jam doesn’t overwhelm the shortbread dough. The jam adds a burst of fruity sweetness that pairs perfectly with the buttery shortbread.

Step 6: Roll the Dough into a Log

Carefully roll the dough into a log, starting from one end. Make sure the jam stays in place as you roll it up. If the dough feels too soft to handle, you can refrigerate it for a few minutes to firm it up. Once rolled, wrap the dough log in plastic wrap and refrigerate it for about 30 minutes to allow it to firm up further. This will make it easier to slice into even rounds.

Step 7: Slice and Bake

Once chilled, remove the dough log from the fridge and slice it into ¼-inch rounds. Arrange the slices on the prepared baking sheet, spacing them about an inch apart. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them—shortbread can go from golden to overdone quickly!

Step 8: Cool and Drizzle with White Chocolate

After baking, transfer the cookies to a wire rack to cool completely. Once the cookies have cooled, drizzle them with melted white chocolate for a finishing touch. You can drizzle the chocolate with a spoon or use a piping bag for a more controlled, elegant design. Allow the chocolate to set before serving.