Description
These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a fruity raspberry swirl for a delightful treat. Perfect for tea time or holiday baking, these cookies offer a sweet and tangy flavor with a melt-in-your-mouth texture.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl
- 1/2 cup raspberry jam (slightly stirred to loosen)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 3-5 minutes. This step incorporates air for a lighter cookie texture.
- Add Vanilla: Mix in the vanilla extract until well combined to infuse the dough with rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add these dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
- Chill Dough Half: Divide the dough in half. Roll one half into a rectangle about 1/2 inch thick, wrap in plastic wrap, and refrigerate for about 30 minutes until firm. This helps with easier handling later.
- Prepare Raspberry Jam: While the dough chills, slightly stir the raspberry jam to loosen it for easier swirling.
- Roll Out Dough: Remove the chilled dough from the refrigerator and roll it to about 1/4 inch thick on a lightly floured surface to prevent sticking.
- Add Jam Swirl: Dollop the raspberry jam over the rolled-out dough and gently swirl it in to create beautiful marbling and flavor throughout the cookies.
- Fold and Roll: Fold the dough over itself to enclose the jam, then roll it out again to about 1/4 inch thickness to evenly distribute the swirl.
- Cut Cookies: Use a cookie cutter of your choice to cut out the cookies and place them spaced on the prepared baking sheet.
- Bake: Bake for 12-15 minutes or until the edges are lightly golden, indicating a perfectly baked shortbread.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps the cookies set and avoid breakage.
Notes
- Ensure butter is softened for smooth creaming with sugar.
- Do not overmix the dough to keep cookies tender.
- You can substitute raspberry jam with any other berry jam if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: raspberry swirl, shortbread cookies, buttery cookies, jam swirl cookies, homemade cookies, dessert, tea time cookies
