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Irresistible Raspberry Swirl Shortbread Cookies – Elegant and Delicious

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These Raspberry Swirl Shortbread Cookies are a perfect blend of buttery shortbread and sweet raspberry flavor. Their melt-in-your-mouth texture and vibrant raspberry swirl make them not only a treat for your taste buds but also a beautiful addition to any dessert table.

Ingredients

1 cup unsalted butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

½ cup raspberry jam or raspberry preserves (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
  3. Add in the vanilla extract and mix until well combined.
  4. Gradually add the flour and salt, mixing until the dough comes together.
  5. Divide the dough into two portions. Roll out one portion into a rectangle on a floured surface.
  6. Spread a thin layer of raspberry jam over the dough, then roll out the second portion of dough and place it on top of the jam-covered dough.
  7. Gently roll the dough to flatten, then use a knife to swirl the jam into the dough.
  8. Cut the dough into small squares or rectangles and transfer them to the prepared baking sheet.
  9. Bake for 12-15 minutes or until the edges are lightly golden.
  10. Allow the cookies to cool completely on a wire rack before serving.

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the dough before baking for up to 3 months.
  • Reheating: These cookies are best enjoyed fresh, but you can reheat them in the oven at 300°F for a few minutes if they’ve been stored.

Nutrition

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