These buttery shortbread cookies are filled with a sweet and tangy raspberry swirl, making them the perfect festive treat for the holidays. With their delicate texture and vibrant flavor, they’re sure to impress at any celebration!
Ingredients:
For the Shortbread 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
Directions:
Make the Raspberry Swirl: In a small bowl, mix the raspberry jam, cornstarch, and lemon juice until smooth. Set aside.
Prepare the Shortbread Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, mixing until the dough just comes together.
Assemble the Swirl: Divide the dough into two portions. Roll each portion into a rectangle about 1/4 inch thick between two sheets of parchment paper. Spread a thin layer of the raspberry mixture evenly over one rectangle, leaving a 1/4-inch border. Place the second rectangle on top.
Roll and Chill: Starting at one short end, roll the layered dough into a tight log. Wrap the log in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
Slice and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled log into 1/4-inch rounds and place them 2 inches apart on the baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips:
Use a sharp knife to slice the dough for clean swirls.
For a festive touch, drizzle the cookies with white chocolate after baking.
Prep Time: 20 minutes | Chill Time: 1-2 hours | Baking Time: 12 minutes | Total Time: 1 hour 32 minutes
Kcal: 120 kcal per cookie | Servings: Makes about 24 cookies
Raspberry Swirl Shortbread Cookies
- Total Time: 1 hour 32 minutes
- Yield: Makes about 24 cookies
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies are the ultimate treat, combining buttery, melt-in-your-mouth shortbread with a sweet and tangy raspberry swirl. Perfect for the holidays or any festive occasion, these cookies are sure to delight with their delicate texture and vibrant flavor!
Ingredients
For the Shortbread 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
- Make the Raspberry Swirl:
In a small bowl, mix the raspberry jam, cornstarch, and lemon juice until smooth. Set aside. - Prepare the Shortbread Dough:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, mixing until the dough just comes together. - Assemble the Swirl:
Divide the dough into two portions. Roll each portion into a rectangle about 1/4 inch thick between two sheets of parchment paper. Spread a thin layer of the raspberry mixture evenly over one rectangle, leaving a 1/4-inch border. Place the second rectangle on top. - Roll and Chill:
Starting at one short end, roll the layered dough into a tight log. Wrap the log in plastic wrap and refrigerate for at least 1-2 hours, or until firm. - Slice and Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled log into 1/4-inch rounds and place them 2 inches apart on the baking sheets. - Bake the Cookies:
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Sharp Knife: Use a sharp knife to slice the dough for clean and perfect swirls.
- Festive Touch: For an extra special treat, drizzle the cooled cookies with melted white chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American