Looking for a stunning dessert that combines buttery goodness with a pop of tangy raspberry flavor? Raspberry Swirl Shortbread Cookies are the answer! These cookies are not only delicious but also a visual delight, making them the perfect addition to your holiday celebrations.
Ingredients:
For the Shortbread Dough:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
For the Raspberry Swirl:
1/3 cup raspberry jam (seedless preferred)
1 teaspoon cornstarch
1 teaspoon lemon juice
Directions:
Make the Raspberry Swirl:
In a small bowl, mix raspberry jam, cornstarch, and lemon juice until smooth. Set aside.
Prepare the Shortbread Dough:
Cream the softened butter and sugar until light and fluffy.
Mix in vanilla extract.
Gradually incorporate flour and salt until the dough comes together.
Assemble the Swirl:
Divide the dough into two portions.
Roll each into a 1/4-inch-thick rectangle between parchment sheets.
Spread a thin layer of raspberry mixture over one rectangle, leaving a 1/4-inch border.
Lay the second rectangle on top.
Roll and Chill:
Starting at one short end, tightly roll the dough into a log.
Wrap in plastic wrap and refrigerate for 1-2 hours until firm.
Slice and Bake:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice chilled dough into 1/4-inch rounds.
Place cookies 2 inches apart on the baking sheets.
Bake for 10-12 minutes or until edges are golden.
Cool for 5 minutes on the pan before transferring to a wire rack.
Serving Tips:
Presentation Matters:
Arrange cookies on a festive platter or tiered tray for a visually appealing dessert display.
Pair them with tea, coffee, or a glass of milk for a delightful treat.
Make It Fancy:
Drizzle melted white or dark chocolate over the cooled cookies for added elegance.
Sprinkle with edible glitter or powdered sugar for extra holiday sparkle.
Holiday Gifting:
Package cookies in decorative tins or cellophane bags tied with ribbon for thoughtful gifts.
Storage Tips:
At Room Temperature:
Store cookies in an airtight container at room temperature for up to 1 week.
Use parchment paper between layers to prevent sticking.
In the Refrigerator:
For extended freshness, refrigerate in a sealed container for up to 2 weeks.
Freezing Tips:
Before Baking: Wrap the cookie dough log tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw slightly before slicing and baking.
After Baking: Freeze baked cookies in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
Related Recipes:
FAQs:
Can I use a different type of jam for the swirl?
Yes! While raspberry jam provides a tangy and vibrant flavor, you can substitute it with your favorite jam, like strawberry, apricot, or blueberry. Just ensure it’s seedless for a smooth swirl and adjust the sweetness if needed.
Why is my dough too crumbly to roll?
Shortbread dough can be crumbly due to low moisture. If this happens, add 1-2 teaspoons of cold water or milk and knead gently until the dough holds together. Avoid overmixing to maintain the delicate texture.
Can I skip chilling the dough before slicing?
No, chilling is essential to firm up the dough and ensure clean, uniform slices. Skipping this step may result in uneven cookies or a distorted swirl.
How do I prevent the cookies from spreading while baking?
Make sure the dough is well-chilled before slicing and baking. Using parchment-lined or silicone baking mats instead of greased sheets can also help maintain the cookie’s shape.
Conclusion:
These Raspberry Swirl Shortbread Cookies are a showstopper for cookie swaps, holiday gift boxes, or family gatherings. With their beautiful swirl design and irresistible flavor, they’re guaranteed to impress!
Bake up a batch today and spread holiday cheer one cookie at a time.
📖 Recipe:
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Raspberry Swirl Shortbread Cookies
- Total Time: 1 hour 32 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
Delicious Raspberry Swirl Shortbread Cookies are a buttery and festive holiday treat. With a vibrant raspberry swirl, these cookies are perfect for celebrations, gifting, or pairing with coffee. Easy to make and packed with flavor!
Ingredients
For the Shortbread Dough:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
For the Raspberry Swirl:
1/3 cup raspberry jam (seedless preferred)
1 teaspoon cornstarch
1 teaspoon lemon juice
Instructions
- Prepare the Raspberry Swirl: In a small bowl, mix raspberry jam, cornstarch, and lemon juice until smooth. Set aside.
- Make the Dough: Cream softened butter and sugar until light and fluffy. Add vanilla extract, then gradually mix in flour and salt until the dough just comes together.
- Layer the Dough: Divide the dough into two portions and roll each into a 1/4-inch-thick rectangle. Spread the raspberry mixture evenly over one rectangle, leaving a 1/4-inch border, and layer the second rectangle on top.
- Roll and Chill: Roll the layered dough into a tight log, wrap in plastic, and refrigerate for 1-2 hours or until firm.
- Slice and Bake: Preheat oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and place on parchment-lined baking sheets. Bake for 10-12 minutes or until edges are golden. Cool before serving.
Notes
Ensure the dough is well-chilled for clean slices.
For added decoration, drizzle baked cookies with melted white chocolate or sprinkle with powdered sugar.
Freeze unbaked dough for up to 2 months or baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 24 cookies
- Calories: 120 kcal per cookie
