Description
These Buttery Raspberry Swirl Shortbread Cookies combine a rich, crumbly butter-based dough with a tart and sweet raspberry jam swirl. Perfectly tender with a hint of vanilla, these cookies make a delightful treat for afternoon tea or any special occasion. Their beautiful swirl and balanced flavors make them as pleasing to look at as they are to eat.
Ingredients
Scale
Butter Mixture
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
Dry Ingredients
- 2¼ cups (270g) all-purpose flour
- ¼ tsp salt
Filling
- ¼ cup (60g) raspberry jam or preserves (seedless preferred)
Instructions
- Cream Butter & Sugar: Beat the softened unsalted butter together with powdered sugar until the mixture becomes light and fluffy, ensuring a smooth texture. Then mix in the vanilla extract thoroughly to infuse the dough with flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed butter mixture. Mix on low speed until a soft dough forms; it might start crumbly but continue mixing until combined.
- Shape & Swirl: Transfer the dough onto a sheet of parchment paper and press it into a rectangle shape. Evenly spread the raspberry jam over the surface of the dough, leaving a small border around the edges to prevent the jam from leaking during rolling.
- Roll & Chill: Carefully roll the dough into a log shape using the parchment paper to assist. Wrap the rolled log tightly with plastic wrap and refrigerate for at least 2 hours or until the dough is firm enough to slice.
- Slice & Bake: Preheat your oven to 350°F (175°C). Remove the chilled dough log from the refrigerator and slice into ½-inch thick rounds. Place the slices on a baking sheet lined with parchment paper, spacing them for even baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges start to turn a light golden brown. Once done, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For cleaner swirls, use seedless raspberry jam to avoid seeds in the dough.
- Make sure to chill the dough well to prevent the jam from oozing out during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; wrap them tightly and freeze for up to 3 months.
