Description
These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a vibrant raspberry swirl, creating a delicate balance of rich and fruity flavors. Perfect for a tea-time treat or festive gatherings, these cookies feature a single dough rolled with a luscious raspberry jam mixture, then sliced and baked to golden perfection.
Ingredients
Scale
For the 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
For the 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 the raspberry jam, cornstarch, and lemon juice. Mix thoroughly until the mixture is smooth and well-blended. Set this aside for layering later.
- Make the Dough: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. Add the vanilla extract and blend. Gradually stir in the all-purpose flour and salt until the dough just comes together without overmixing.
- Layer the Dough: Divide the dough evenly into two portions. Roll each portion into a rectangle about 1/4-inch thick. Spread the prepared raspberry mixture evenly over one of the rolled dough rectangles, leaving around a 1/4-inch border on the edges. Carefully place the second rolled dough rectangle directly on top, covering the raspberry layer.
- Roll and Chill: Starting from one edge, roll the layered dough tightly into a log shape. Wrap the log securely in plastic wrap and refrigerate for 1 to 2 hours until it is firm enough to slice.
- Slice and Bake: Preheat your oven to 350°F (175°C). Remove the chilled dough log from the refrigerator and slice it into rounds approximately 1/4-inch thick. Arrange the slices on parchment-lined baking sheets spacing them evenly. Bake for 10 to 12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheets before transferring to a wire rack or serving.
Notes
- For best results, use seedless raspberry jam to avoid seeds in the swirl and maintain a smooth texture.
- Ensure the dough is well chilled before slicing to maintain clean, even cookie shapes.
- If you prefer a stronger lemon flavor, increase the lemon juice to 1 1/2 teaspoons.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- These cookies can also be frozen after baking for up to 2 months.
