Description
Raspberry Swirl Shortbread Cookies are delicate, buttery treats featuring a vibrant raspberry and lemon swirl. Perfectly crisp yet tender, these cookies offer a delightful balance of sweet and tart flavors, making them an ideal accompaniment to tea or coffee for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl
- 1/2 cup raspberry jam (preferably seedless)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
Optional
- Additional powdered sugar for dusting
Instructions
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream together the softened unsalted butter and powdered sugar for about 3-4 minutes until the mixture is light and fluffy.
- Add Vanilla Extract: Mix in the vanilla extract until it is fully combined with the creamed butter and sugar.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture in three parts, mixing on low speed just until combined to avoid overworking the dough.
- Chill the Dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes to firm up.
- Prepare Raspberry Mixture: In a small bowl, combine raspberry jam, fresh lemon juice, and lemon zest, stirring until the mixture is smooth and well blended.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough out to about 1/4 inch thickness for even baking.
- Cut Cookies: Using a cookie cutter, cut out the cookies and place them on the prepared baking sheets, spacing them about 1 inch apart.
- Add Raspberry Swirl: Place approximately 1/2 teaspoon of the raspberry mixture in the center of each cookie and gently swirl it using a toothpick or knife to create a marbled effect.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the cookies are set.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Optional Dusting: Once completely cooled, dust the cookies with additional powdered sugar, if desired.
- Serve: Plate the cookies and enjoy them alongside tea or coffee for a delightful snack.
Notes
- Use seedless raspberry jam for a smoother swirl.
- Chilling the dough is crucial for easier handling and better cookie texture.
- Avoid overmixing the dough to keep the cookies tender.
- The lemon juice and zest add a refreshing brightness to the jam swirl.
- Cookies can be stored in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
