Description
These Raspberry Swirl Shortbread Cookies combine tender, buttery shortbread with a sweet and tangy raspberry jam swirl, creating a delightful treat perfect for any occasion. The cookies feature a delicate crumb with a vibrant fruity center, making them an irresistible snack or dessert.
Ingredients
Scale
Shortbread 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
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 raspberry jam, cornstarch, and lemon juice. Mix until smooth and set aside to allow the flavors to meld.
- Make the Dough: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the vanilla extract, then gradually blend in the all-purpose flour and salt until the dough just comes together without overmixing.
- Layer the Dough: Divide the dough into two equal portions. Roll each portion into a rectangle about 1/4-inch thick. Spread the prepared raspberry mixture evenly over one rectangle, leaving a 1/4-inch border around the edges. Carefully place the second dough rectangle on top to create a sandwich.
- Roll and Chill: Gently roll the layered dough into a tight log shape. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours or until the dough is firm enough to slice cleanly.
- Slice and Bake: Preheat your oven to 350°F (175°C). Remove the dough log from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on parchment-lined baking sheets, leaving space between each cookie. Bake for 10 to 12 minutes, or until the edges turn a light golden brown. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Use seedless raspberry jam for a smoother swirl without seeds.
- Ensure the dough is well chilled before slicing to maintain cookie shape during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, add a teaspoon of lemon zest to the raspberry swirl mixture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
