Description
These Raspberry Swirl Shortbread Cookies are a delightful treat with a buttery, melt-in-your-mouth texture and a sweet raspberry jam swirl. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Scale
Shortbread Cookie Dough:
- 1 cup unsalted butter, softened
- â…” cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Raspberry Swirl:
- â…“ cup raspberry jam (seedless preferred)
- Optional: 1–2 drops red food coloring for deeper swirl color
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in Vanilla: Mix in the vanilla extract.
- Add Flour: Gradually add the flour and salt, mixing until a soft dough forms.
- Add Raspberry Swirl: Drop spoonfuls of raspberry jam over the dough and gently fold it a few times to create swirls—do not overmix.
- Shape and Chill Dough: Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap in plastic wrap and chill for at least 1 hour or until firm.
- Preheat and Slice: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch rounds and place on the prepared baking sheet.
- Bake: Bake for 12–14 minutes, or until the edges are just starting to turn golden.
- Cool and Enjoy: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For cleaner swirls, use cold jam and a light hand when folding into the dough.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 15 minutes (plus 1 hour chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
