What do you do when your very best girlfriend tells you she’s craving Raspberry White Chocolate Shortbread? You get up early, put on your neck brace, and BAKE!

(Yes, I am accident prone and have a tendency to “over do” anything and everything. And, ironically, in an attempt to escape my OCD personality, I injured my neck doing a week of yoga. No more headstands for me!)

In any case, delicious buttery shortbread, filled with fresh, seasonal raspberries, and then dipped in melted white chocolate, made for my bestie, took my mind off my neck and put it where it was supposed to be: kitchen zen.

Raspberry White Chocolate Shortbread

1 cup all-purpose flour
1/2 cup powdered sugar
1/4 tsp. sea salt
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1 stick butter, melted and cooled
6 oz. fresh raspberries
8 oz. melted white chocolate chips

Combine the flour, sugar, salt, and baking powder. Stir in vanilla, and butter. Mix well with a spatula to form a dough. Add the berries, carefully ensuring they do not all break.

Transfer to a large sheet of plastic wrap and carefully mold into a 2″ diameter log.
Chill for at least 4 hours or overnight.

Preheat oven to 325. Slice the chilled shortbread log into cookie coins. Bake on a parchment lined baking sheet for about 15-20, until the edges begin to turn golden brown.

While the cookies are cooling, melt the white chocolate in a double boiler or in the microwave. Dip the cooled shortbread coins halfway into the melted chocolate, or drizzle on top!