Description
Delight in these Raspberry Swirl Shortbread Cookies featuring buttery, tender shortbread with a sweet and tangy raspberry jam swirl. Perfect for holiday treats or anytime you crave a classic, elegant cookie.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/3 cup seedless raspberry jam
For Serving (Optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 2–3 minutes. This step creates the perfect texture for your shortbread.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, stirring just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Divide Dough: Split the dough into two equal portions to make handling and rolling simpler.
- Roll and Add Jam: On a lightly floured surface, roll out one portion into a rectangle about 1/4-inch thick. Spread a thin, even layer of raspberry jam over the dough to create the swirl effect.
- Form Logs: Starting from the long edge, tightly roll the dough into a log to encase the jam inside. Repeat this process with the second dough portion.
- Chill Dough: Wrap each log in plastic wrap and refrigerate for 30 minutes to firm up. This step helps maintain the shape during baking.
- Slice and Arrange: Unwrap the chilled logs and slice into 1/4-inch rounds. Place the cookie slices evenly spaced on the prepared baking sheets.
- Bake: Bake for 10–12 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve with a Dusting: Optionally, dust the cooled cookies with powdered sugar for an elegant finish.
Notes
- Ensure the raspberry jam layer is thin to prevent excessive spreading while baking and maintain clean swirls.
- These cookies keep well when stored in an airtight container for up to one week, making them great for advance preparation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
