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
