Irresistible Raspberry Swirl Shortbread Cookies
These buttery shortbread cookies feature a delightful swirl of raspberry jam, creating a sweet and tangy treat that's perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Should be at room temperature for easy mixing.
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 pinch salt
- 1/2 cup raspberry jam Or substitute with fresh raspberries.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar together until creamy and smooth.
- Gradually mix in the all-purpose flour and a pinch of salt until combined. Your dough should be soft and slightly sticky.
- On a floured surface, roll out the dough to about 1/4 inch thick. If too sticky, chill in the refrigerator for about 15 minutes.
- Spread your raspberry jam evenly over the top of the rolled-out dough, leaving about an inch border around the edges.
- Using a knife or a toothpick, create swirls in the jam to design patterns.
- Use a knife or cookie cutter to slice the dough into squares or desired shapes.
- Bake in the preheated oven for 15-18 minutes, or until the edges are beginning to turn golden.
- Let them cool for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to five days or freeze for up to three months.