I have been feeling a little lazy lately. I think that it is a combination of working my normal job, running errands, and everything else I need to do within a single week. I haven't been able to get up when my alarm goes off and therefor the rest of my day ends up feeling a bit rushed. I'm not complaining, it's just how life is for now. And honestly i'm okay with it. Even though I feel like I never get all of the things done that I wish to, my life is great right now.
I feel much happier than I ever have. I am (semi) newly married, have a great apartment, am able to pay bills with no worries, and there are many many others things that I have to be thankful for. Even though I feel overwhelmed and even lazy sometimes, I push through it. I am always happy to sit down at the end of the day and drink a glass of wine with Jacob. He makes me extremely happy.
Anyways, on weeks that I am feeling a little lazy I always opt to make a batch of cookies. They are easier and faster to make than a cake, pie, or pastry. Almost all of my cookie recipes are one-bowl too! That makes for a super easy clean up. I love making simple cookie dough bases and then switch up the add-ins depending on what I have in my pantry.
This weeks recipe is Raspberry and White Chocolate Shortbread cookies. They are simple, easy, and delicious. The best part; you only use ONE bowl! Well, I use my KitchenAid stand mixer, but still, ONE BOWL. Once you have made the dough you shape it into a log, wrap in plastic wrap and refrigerate for two hours. To make the cookies even better, once they are chilled you give the log of dough a light egg wash and cover it in raspberry sugar. All you have left to do is slice and bake the cookies. This recipe is so easy and so delicious.
The shortbread base is slightly different than a normal shortbread recipe. Shortbread usually contains only butter, powdered sugar, and flour. I use a combination of brown and white sugar in this recipe and I love the texture that is created by using the blend of the two sugars. The cookies end up being buttery, crumbly, and a little bit crunchy around the edges.
I decided to use some new add-ins that I hadn't used in a cookie recipe before. While I was at Trader Joe's this week, I noticed they had some new kinds of freeze dried fruits that I hadn't seen before. They had fiji apples, blueberries, bananas, strawberries, and raspberries. I absolutely love raspberries so I thought I would use them in the cookies. I decided to add white chocolate chunks because raspberry and white chocolate is a classic pair that I really enjoy.
These One-Bowl Raspberry and White Chocolate Shortbread Cookies are the perfect summer treat. They require just a small list of ingredients but pack a ton of flavor. This may end up being one of my favorite cookie recipes but honestly, I love cookies so much that it would be hard to pick just one favorite. If you try this recipe please share your photos with me on Instagram or Pinterest @acommonkitchen! I would love to see all of your photos. Thanks for visiting A Common Kitchen this week everyone!
One-Bowl Raspberry and White Chocolate Shortbread Cookies
12 Tablespoons Butter, room temperature
2/3 Cup Brown Sugar, tightly packed
1/4 Cup White Granulated Sugar
1/2 Teaspoons Kosher Salt
1 1/4 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Cup Freeze Dried Raspberries, coarsely chopped in a food processor*
4 Ounces High Quality White Chocolate, coarsely chopped**
1 Egg + 1 Teaspoon Milk, whisked
1/2 Cup Raw Cane Sugar
1/4 Freeze Dried Raspberries, finely ground***
Kosher Salt (to sprinkle on top)
1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, white sugar, and kosher salt on medium-high speed until light and fluffy, 4-5 minutes.
2. Add in the flour and baking soda and mix on medium speed until fully combined. Stop the mixer and scrape down the bottom and sides of the bowl. Mix on medium speed for another 30 seconds.
3. Add in the crushed freeze dried raspberries and white chocolate chunks and mix on the lowest speed just until combined.
4. Lay out a large piece of plastic wrap and dump the dough on top of it. Gather the dough and form a ball. Knead the dough for 15-20 seconds or until it comes together. Form the dough into a log with a diameter of about 1 1/2 inches. It should be about 12 inches long. Wrap the dough tightly and refrigerate for 2 hours.
5. Once the dough has chilled, preheat the oven to 325ºf and line two baking sheets with parchment paper.
6. Remove the dough from the fridge and take off the plastic wrap. Using a pastry brush, brush the dough very lightly on every side with the egg wash. Place the raw cane sugar and finely ground raspberries into a small sheet pan and mix them until fully combined. Roll the cookie dough in the sugar until the log is fully coated on all sides. Place the dough on a cutting board and using a sharp knife, cut the cookies about 1/2 inch thick. You should get about 20-22 cookies.
7. Place the cookies on the baking sheets 1 inch apart from each other. Sprinkle the tops of the cookies with a tiny bit of kosher salt.
8. Bake the cookies for 14-16 minutes or until the edges just start to turn golden brown. Remove the cookies from the oven and let them sit on the baking sheets for 2-3 minutes. Transfer them to a cooling rack and let cool completely. Enjoy!
The cookies can be kept in an airtight container for up to five days.
* Place the raspberries in a small food processor and pulse two or three times. You want a mix of small and large pieces.
**I used a Ghirardelli White Chocolate bar that weighs 4 ounces. I just chop it up into pieces, some big, some small. You can use the same amount of white chocolate chips if you prefer.
*** In a food processor, grind the raspberries into a very fine powder then run through a fine mesh sieve to catch the seeds.