Description
These Raspberry Swirl Shortbread Cookies are a delightful treat with a buttery, tender crumb and a sweet-tart raspberry swirl. Perfect for holiday gatherings or afternoon tea.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Raspberry Swirl:
- 1/4 cup raspberry jam (seedless preferred)
- Optional: 1/2 tsp lemon zest for brightness
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream softened butter and powdered sugar until light and fluffy.
- Add Flavorings: Mix in vanilla extract and lemon zest, if using, until combined.
- Combine Dry Ingredients: Gradually mix in the flour and salt until a soft dough forms.
- Chill Dough: Divide dough, flatten into rectangles, wrap, and refrigerate for 30 minutes.
- Roll and Swirl: Roll out dough, spread jam, roll into logs, and chill again.
- Bake: Preheat oven, slice dough, bake at 350°F for 10-12 minutes until golden.
- Cool and Serve: Cool cookies on a wire rack before serving.
Notes
- Chilling the dough is essential for clean swirls and easy slicing.
- Use seedless jam for a smoother swirl; try other flavors like apricot or strawberry.
- Cookies can be frozen before or after baking for convenience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
