Description
Indulge in these Raspberry Swirl Shortbread Cookies, featuring a buttery base swirled with tangy raspberry jam. Perfect for any occasion, these easy-to-make cookies are a delightful treat that will impress your guests!
Ingredients
Scale
- 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 (preferably seedless)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- Optional: additional powdered sugar for dusting
Instructions
- Cream together the softened unsalted butter and powdered sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture in three parts, mixing on low speed until just combined. Avoid overmixing.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a small bowl, combine the raspberry jam, fresh lemon juice, and lemon zest. Stir until smooth and well combined.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 1/4 inch thick.
- Use a cookie cutter to cut out cookies and place them on the prepared baking sheets, leaving about 1 inch of space between each.
- Place about 1/2 teaspoon of the raspberry mixture in the center of each cookie and gently swirl it with a toothpick or knife.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar if desired.
- Plate the cookies and serve them with tea or coffee.
Notes
- For a more intense raspberry flavor, consider using a high-quality raspberry jam.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes