Description
Delight in these Raspberry Swirl Shortbread Cookies, a classic buttery treat elevated with a vibrant raspberry jam swirl. Perfectly crisp edges and a tender crumb combine for a beautiful cookie that’s both visually stunning and deliciously flavorful. Ideal for tea time or any occasion that calls for a sweet, fruity twist on traditional shortbread.
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, combine raspberry jam, cornstarch, and lemon juice. Stir until the mixture is smooth and set it aside to thicken slightly while you prepare the dough.
- Make the Dough: In a mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add vanilla extract and mix well. Gradually incorporate the all-purpose flour and salt, mixing until the dough just comes together without overworking it.
- Layer the Dough: Divide the dough into two equal portions. Roll each portion into a 1/4-inch-thick rectangle on a lightly floured surface. Spread the raspberry jam mixture evenly over one rectangle, leaving approximately a 1/4-inch border around the edges. Carefully place the second dough rectangle on top of the first, covering the raspberry layer.
- Roll and Chill: Starting from one edge, roll the layered dough tightly into a log. Wrap the log securely in plastic wrap and refrigerate for 1 to 2 hours, or until the dough is firm enough to slice without losing shape.
- Slice and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough from the refrigerator and slice into 1/4-inch-thick rounds. Place the slices on the prepared baking sheets, spacing them evenly. Bake for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheets before serving.
Notes
- Using seedless raspberry jam will give a smoother texture to the swirl.
- Ensure the butter is softened but not melted for proper creaming.
- Chilling the dough log is essential to maintain the swirl pattern when slicing.
- Store cookies in an airtight container at room temperature for up to one week.
- For a vibrant color and tartness, use fresh lemon juice rather than bottled.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
