Raspberry Swirl Shortbread Cookies
Deliciously buttery shortbread cookies swirled with sweet raspberry jam, perfect for any occasion.
Equipment
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
Butter
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 3: Add the vanilla extract and mix well.
- Step 4: Gradually add the flour and salt, mixing until just combined.
- Step 5: Divide the dough in half. Roll out one half into a rectangle on a lightly floured surface.
- Step 6: Spread the raspberry jam evenly over the rolled dough.
- Step 7: Roll up the dough tightly into a log shape, sealing the edges.
- Step 8: Repeat the process with the second half of the dough.
- Step 9: Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Step 10: Bake for 12-15 minutes or until the edges are lightly golden.
- Step 11: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. You can substitute the raspberry jam with your favorite fruit jam.