Description
Raspberry swirl shortbread cookies bring a delightful fruity twist to your afternoon tea party, melting in your mouth with a perfect balance of buttery richness and sweet raspberry swirls. Crumbly, tender, and packed with fresh flavor, these cookies will become your new favorite treat to share with friends and family.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- ⅓ cup raspberry jam
Supporting Ingredients:
- ⅔ cup powdered sugar
- 1 teaspoon pure vanilla extract
Finishing Ingredients:
- ½ teaspoon salt
- Extra powdered sugar
Instructions
- Cream 1 cup softened butter with ⅔ cup powdered sugar until smooth and airy in a large mixing bowl. Your mixture should look light and fluffy after beating thoroughly.
- Pour 1 teaspoon vanilla extract into the butter mixture and blend completely. Ensure the extract distributes evenly throughout the dough.
- Gradually fold 2 cups flour and ½ teaspoon salt into the butter mixture. Mix gently until the dough just comes together, stopping before the texture becomes tough.
- Spread the dough into a rectangular shape on parchment paper. Roll it to about ¼ inch thickness, creating a smooth, even surface.
- Carefully spread ⅓ cup raspberry jam across the dough, leaving a small border around the edges. Make sure the jam layer remains thin and consistent.
- Using the parchment paper, roll the dough into a tight log, keeping the jam swirled inside. Wrap the log completely in parchment paper.
- Chill the dough log in the freezer for 25 minutes at 0°F. Your log should feel firm and solid when ready.
- Heat the oven to 340°F and line a baking sheet with parchment paper. This ensures even baking and easy cookie removal.
- Slice the chilled dough log into ¼ inch thick rounds. Place each cookie 1 inch apart on the prepared baking sheet.
- Bake the cookies at 340°F for 13-14 minutes until the edges turn light golden brown. Your kitchen will smell wonderfully sweet.
- Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Optional: Dust the cooled cookies with additional powdered sugar for a delicate, elegant finish.
Notes
- Chill the dough thoroughly to help maintain the swirl pattern and prevent spreading during baking.
- Use high-quality raspberry jam for the most vibrant flavor and color in your swirl.
- For gluten-free options, replace wheat flour with a cup-for-cup gluten-free flour blend to keep the tender texture.
- Rotate your baking sheet halfway through cooking to ensure even browning and prevent any cookies from burning.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 178
- Sugar: 6 g
- Sodium: 63 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 31 mg