Raspberry Swirl Shortbread Cookies
These beautiful Raspberry Swirl Shortbread Cookies combine a buttery shortbread base with vibrant raspberry jam for a nostalgic treat that feels like a comforting hug.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened The star of the show! Be sure to let it soften completely.
- 2/3 cup sugar Regular granulated sugar for sweetening without overpowering.
- 1 teaspoon vanilla extract Adds depth and warmth to the flavor.
- 2 cups all-purpose flour Provides structure for the cookie dough.
- 1/4 teaspoon salt Balances the sweetness.
For the Topping
- 1/2 cup raspberry jam Use your favorite jam for a fruity swirl.
- 1/2 cup white chocolate, melted Drizzle over cookies for indulgent effect.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine softened butter and sugar. Beat until light and fluffy, about 2-3 minutes.
- Stir in vanilla extract.
- In another bowl, whisk together all-purpose flour and salt. Gradually add this to the butter mixture and mix until just combined.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Cut cookies into desired shapes and place on a parchment-lined baking sheet.
- Spoon a small amount of raspberry jam into the center of each cookie.
Baking
- Bake cookies for 10-12 minutes, or until edges are golden.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Melt white chocolate and let it cool slightly before drizzling over cooled cookies.
Notes
Store cookies in an airtight container at room temperature for about a week. For a cozy pairing, enjoy with a cup of tea or coffee!
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 60mgSugar: 7g
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