Buttery Raspberry Swirl Shortbread Cookies
There's something truly magical about the combination of buttery shortbread and sweet raspberry preserves. These buttery raspberry swirl shortbread cookies are not only easy to whip up, but they also fill your home with warmth and nostalgia. Perfect for any occasion!
Equipment
- Mixing bowl
- baking sheet
- Plastic Wrap
- Parchment paper
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 3: Mix in the vanilla extract.
- Step 4: Gradually add the all-purpose flour and salt, mixing until just combined.
- Step 5: Divide the dough into two equal portions.
- Step 6: Roll each portion into a log shape, approximately 1.5 inches in diameter.
- Step 7: Place one log on a piece of plastic wrap and flatten it slightly. Spread a layer of raspberry preserves over the flattened dough.
- Step 8: Roll the dough back into a log shape, encasing the raspberry preserves. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Step 9: Once chilled, slice the logs into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
- Step 10: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Step 11: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature. They will last about a week, but trust me, they won’t last that long!