These raspberry swirl shortbread cookies are a delightful blend of buttery, melt-in-your-mouth shortbread and fruity raspberry swirls. Perfect for holidays, tea parties, or as an eye-catching gift, they’re as beautiful as they are delicious!
Ingredients
For the Shortbread Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Raspberry Swirl:
- 1/4 cup raspberry jam (seedless, if preferred)
- 1 tsp cornstarch
- 1 tsp water
Instructions
- Prepare the Dough:
- In a large bowl, cream softened butter and sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, mixing until the dough comes together.
- Prepare the Raspberry Swirl:
- In a small saucepan, combine raspberry jam, cornstarch, and water. Cook over medium heat, stirring constantly, until slightly thickened. Let cool completely.
- Assemble the Swirls:
- Divide the dough into two equal parts. Roll one portion into a 9×12-inch rectangle on a sheet of parchment paper.
- Spread half the cooled raspberry mixture evenly over the dough, leaving a 1/2-inch border.
- Gently roll the dough into a tight log, starting from the long side. Wrap the log in parchment paper and chill in the refrigerator for at least 1 hour. Repeat with the remaining dough and raspberry mixture.
- Slice and Bake:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice chilled logs into 1/4-inch rounds and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and Serve:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy or store in an airtight container for up to a week.
Tips for Perfect Swirl Cookies
- Chill for clean slices: Chilling the dough ensures sharp, clean cuts.
- Customize flavors: Swap raspberry jam for other fruit jams like strawberry or apricot.
- Even spreading: Use an offset spatula for a smooth, even layer of jam.
Nutrition (Per Cookie)
- Calories: 120
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 25mg
- Carbohydrates: 14g
- Sugar: 6g
- Protein: 1g
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