homemade raspberry swirl shortbread cookies
Delight in these buttery homemade raspberry swirl shortbread cookies, featuring a tender crumb and vibrant raspberry ribbon for a perfect balance of sweet and tart.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined to form a dough.
- Divide the dough into two portions. Roll out one portion between two sheets of parchment paper into a rectangle.
- Spread the raspberry jam evenly over the rolled dough.
- Place the second portion of dough on top and gently press to seal.
- Roll the layered dough gently to even out the thickness and create a swirl effect.
- Cut into desired cookie shapes or bars and place on the prepared baking sheet.
- Bake for 20 to 25 minutes or until the edges are lightly golden.
- Allow cookies to cool completely on a wire rack before serving.
Notes
For an extra touch, dust the cooled cookies lightly with powdered sugar or drizzle with melted white chocolate.