Description
These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a beautiful raspberry jam swirl, creating a deliciously elegant treat perfect for holidays or any special occasion.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl
- 1/4 cup seedless raspberry jam
- Red gel food coloring (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, providing the perfect base texture for the shortbread.
- Add Vanilla: Mix in the vanilla extract to infuse the dough with warm flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, beating until the dough just comes together, forming a smooth, pliable dough.
- Prepare Raspberry Jam Swirl: In a small bowl, stir the raspberry jam until smooth. If desired, add a drop or two of red gel food coloring to deepen the swirl color for a striking visual contrast.
- Divide Dough and Add Jam: Split the dough in half. Gently fold a few spoonfuls of the prepared raspberry jam into one half of the dough without fully mixing, preserving the swirl effect.
- Combine and Marble Dough: Combine the jam-swirled dough with the plain dough, folding just until a marbled effect appears—avoid overmixing to maintain the swirl pattern.
- Chill the Dough: Roll the marbled dough into a log shape, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. This step firms the dough for easier slicing.
- Slice and Bake: Remove chilled dough from the fridge and slice into 1/4-inch rounds. Arrange the slices on the prepared baking sheet, ensuring space between each cookie.
- Bake and Cool: Bake for 12–14 minutes or until the edges start to turn a light golden brown. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the jam into the dough to preserve the distinctive swirl effect.
- Raspberry jam can be substituted with strawberry or blackberry jam for a different flavor variation.
- Use seedless jam for a smoother texture in your cookies.
- Chilling the dough is essential to achieve clean slices and prevent spreading during baking.
