Buttery Raspberry Swirl Shortbread Cookies
There's something truly magical about baking cookies, isn't there? The smell wafting through the house, the warmth that fills your heart, and the joy of sharing them with loved ones. Today, I'm excited to share with you my recipe for buttery raspberry swirl shortbread cookies. They're simple to make, beautifully swirled, and oh-so-delicious. Trust me, once you try these, they'll become a cherished part of your baking repertoire.
Equipment
- Mixing bowl
- baking sheet
- Plastic Wrap
- Parchment paper
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 3: Gradually add the flour and salt to the butter mixture, mixing until just combined.
- Step 4: Divide the dough into two equal portions.
- Step 5: Roll out one portion of the dough into a rectangle on a floured surface.
- Step 6: Spread half of the raspberry jam evenly over the rolled-out dough.
- Step 7: Roll up the dough tightly, starting from the long edge, to form a log. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Step 8: Repeat the rolling and jam spreading process with the second portion of dough.
- Step 9: After chilling, slice the dough logs into ¼-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 them to a wire rack to cool completely.
Notes
Once your cookies are cool, store them in an airtight container at room temperature. They will stay fresh for about a week. You can also freeze them for up to three months—just make sure to separate layers with parchment paper!