Raspberry Swirl Shortbread Cookies
- 1 cup unsalted butter, softened
½ cup powdered sugar1 teaspoon vanilla extract2 cups all-purpose flour¼ teaspoon salt
For the Raspberry Swirl:
- ⅓ cup raspberry jam (seedless, if preferred)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing just until combined. The dough will be soft but should not be sticky.
2. Add the Raspberry Swirl:
- Roll out the shortbread dough between two sheets of parchment paper into a ¼-inch thick rectangle.
- Spread the raspberry jam evenly over the dough.
- Carefully roll the dough into a tight log, similar to a jelly roll. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to firm up.
3. Slice and Bake:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a sharp knife, slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden.
4. Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy as is, or dust lightly with powdered sugar for an extra special touch!
Tips for Success: Chill for Cleaner Slices: Chilling the dough before slicing helps maintain the swirl pattern. Jam Choice: Use high-quality raspberry jam for the best flavor. You can also experiment with other fruit jams like strawberry or apricot. Storage: Store cookies in an airtight container at room temperature for up to 5days, freeze for up to 3 months.