Raspberry Swirl Shortbread Cookies
Have you ever tasted a cookie that just takes you back to your childhood? The aroma of freshly baked goods wafting through the kitchen, the sweet and tangy flavor of raspberry jam hugging soft, buttery shortbread. These raspberry swirl shortbread cookies are not just a treat; they're a delightful trip down memory lane.
Equipment
- Oven
- baking sheet
- Parchment paper
- Mixing bowl
- Refrigerator
Ingredients
Base Ingredients
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking.
- Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This will take about 2-3 minutes.
- Step 3: Stir in the vanilla extract. The aroma will already start to make your kitchen feel cozy!
- Step 4: Gradually add the flour and salt, mixing until just combined. You don’t want to overmix, so stop as soon as the flour is incorporated.
- Step 5: Divide the dough in half. Roll out one half on a lightly floured surface into a rectangle about 1/4 inch thick.
- Step 6: Spread half of the raspberry jam over the rolled-out dough. Feel free to be generous with the jam!
- Step 7: Roll the dough up tightly from one long side to the other, forming a log. Repeat the process with the remaining dough and jam.
- Step 8: Chill the dough logs in the refrigerator for about 30 minutes to firm up. This step is crucial for easier slicing.
- Step 9: Once chilled, slice the logs into 1/4 inch thick rounds and place them on the prepared baking sheet.
- Step 10: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Your kitchen will smell divine!
- Step 11: Remove from the oven and let 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 for up to a week. If you want to enjoy them later, these cookies freeze beautifully!