My nana makes these every year during Christmas and it’s the highlight of the night!

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry preserves
1/2 cup white chocolate chips
1 teaspoon vegetable oil

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Gradually add the flour and salt, mixing until a crumbly dough forms.

Roll the dough into 1-inch balls and place them on the prepared baking sheet.

Use your thumb to make an indentation in the center of each ball.

Fill each indentation with a small amount of raspberry preserves.

Bake the cookies for 12-15 minutes, or until the edges are lightly golden.

While the cookies are cooling, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl, stirring every 20 seconds until smooth.

Drizzle the melted white chocolate over the cooled cookies.

Allow the chocolate to set before serving.