Description
These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a sweet and tangy raspberry swirl. Perfectly crisp on the edges and soft inside, these elegant cookies are great for tea time, gifts, or anytime you crave a delightful fruity treat.
Ingredients
Scale
For the Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Swirl
- 1/3 cup raspberry jam (seedless preferred)
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Prepare the Raspberry Swirl: In a small bowl, combine the raspberry jam, cornstarch, and lemon juice. Stir thoroughly until smooth and set aside. This mixture will create the delicious raspberry ribbon in the cookies.
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. Add the vanilla extract and mix well. Gradually add the all-purpose flour and salt, mixing gently until the dough just forms and comes together without overworking.
- Layer the Dough: Divide the dough into two equal portions. Roll each portion out into a rectangle approximately 1/4 inch thick on a lightly floured surface. Evenly spread the prepared raspberry swirl mixture over one rectangle, leaving a 1/4-inch border around the edges. Carefully place the second rectangle of dough on top, aligning the edges to form a layered dough.
- Roll and Chill: Starting from one edge, roll the layered dough tightly into a log shape. Wrap the dough log securely in plastic wrap and refrigerate it for 1 to 2 hours or until firm to make slicing easier and help the flavors meld.
- Slice and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough from the fridge and slice it into 1/4-inch-thick rounds with a sharp knife. Place the slices evenly on the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Remove from oven and allow the cookies to cool on the baking sheets before serving.
Notes
- For best results, use seedless raspberry jam to avoid seeds in the cookie texture.
- Make sure the butter is softened but not melted for easier creaming with sugar.
- Chilling the dough thoroughly helps maintain the swirl pattern during slicing and baking.
- Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- If you prefer a more intense raspberry flavor, gently warm the raspberry jam before mixing with cornstarch and lemon juice.
