Description
Raspberry Swirl Shortbread Cookies – Buttery, crumbly shortbread with a vibrant raspberry swirl. A deliciously beautiful treat!
Ingredients
Scale
1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ teaspoon vanilla extract
½ cup raspberry jam
¼ cup white chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
- Gradually add the all-purpose flour to the butter mixture, mixing until a soft dough forms.
- On a lightly floured surface, roll out the dough to about ¼ inch thickness.
- Evenly spread the raspberry jam over the rolled-out dough.
- Carefully roll the dough into a log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up.
- Once chilled, slice the dough log into ¼ inch thick rounds and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack.
- Once cooled, drizzle the cookies with the melted white chocolate for a decorative finish.
Notes
- Chill the Dough – For the best texture, refrigerate the dough before baking to prevent spreading and achieve a perfect crumbly shortbread.
- Use High-Quality Jam – Opt for a thick, high-quality raspberry jam or homemade filling for the most vibrant flavor and beautiful swirl effect.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European, American