Description
These Raspberry Swirl Shortbread Cookies combine buttery, crumbly shortbread with a vibrant raspberry swirl for a delightful treat. Perfectly balanced with a hint of tangy lemon, these cookies offer a beautiful marbled appearance and a fresh fruity flavor.
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, mix the raspberry jam, cornstarch, and lemon juice until smooth. Set this mixture aside to blend the flavors and thicken slightly.
- Make the Dough: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the vanilla extract, then gradually mix in the all-purpose flour and salt until the dough just starts to come together, taking care not to overwork it.
- Layer the Dough: Divide the dough into two equal portions. Roll each portion into a 1/4-inch-thick rectangle on a floured surface. Spread the raspberry swirl mixture evenly over one rectangle, leaving a quarter-inch border around the edges. Carefully place the second dough rectangle on top to form a layered sandwich.
- Roll and Chill: Starting from one edge, roll the layered dough tightly into a log shape. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours or until firm enough to slice easily.
- Slice and Bake: Preheat your oven to 350°F (175°C). Remove the chilled dough log from the refrigerator and slice it into 1/4-inch-thick rounds. Arrange the cookie slices on parchment-lined baking sheets, spacing them slightly apart. Bake for 10 to 12 minutes or until the edges turn a golden color. Allow the cookies to cool on the baking sheet before transferring them to a wire rack for complete cooling.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Use seedless raspberry jam for a smoother swirl without seeds.
- Chilling the dough is crucial to maintain the shape and make slicing easier.
- Store cookies in an airtight container for up to one week to keep them fresh.
- For a festive touch, dust cookies with powdered sugar after baking when cooled.
