These Raspberry Swirl Shortbread Cookies are a delightful treat that combines the buttery goodness of classic shortbread with the sweet, tangy flavor of raspberry. These cookies are as beautiful as they are delicious, with a gorgeous swirl of raspberry jam running through them. Perfect for holiday cookie trays, afternoon tea, or as a sweet gift, these cookies are sure to impress anyone who tries them.
The simple ingredients and rich, buttery flavor of the shortbread pair perfectly with the raspberry jam, creating a cookie that’s both visually stunning and irresistibly tasty. Whether you’re a fan of classic shortbread or fruity desserts, these cookies are a must-try.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 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
- 1/4 cup raspberry jam
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix until well combined.
- Gradually add the flour and salt, mixing on low speed until the dough comes together. The dough should be soft but not sticky.
Step 2: Chill the Dough
- Divide the dough in half and flatten each half into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until firm.
Step 3: Roll and Add Raspberry Swirl
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one of the dough discs to about 1/4-inch thickness.
- Spread a thin layer of raspberry jam evenly over the rolled-out dough.
- Roll the dough tightly into a log, similar to how you would roll cinnamon rolls. Repeat with the second dough disc.
- Wrap the logs in plastic wrap and refrigerate for an additional 15-20 minutes to firm up.
Step 4: Slice and Bake
- Remove the logs from the refrigerator and use a sharp knife to slice the dough into 1/4-inch thick rounds.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Cook Notes & Tips
- Rolling the Dough: Make sure to roll the dough tightly to get a nice swirl in each cookie. Refrigerating the logs before slicing helps maintain their shape.
- Jam: Use a good-quality raspberry jam for the best flavor. If the jam is too thick, you can microwave it for a few seconds to make it easier to spread.
- Chilling: Chilling the dough is key to ensuring that the cookies hold their shape while baking.
Recipe Variations
- Strawberry Swirl: Substitute the raspberry jam with strawberry jam for a different fruity flavor.
- Almond Shortbread: Add 1/2 teaspoon of almond extract to the dough for a hint of almond flavor that pairs beautifully with the raspberry.
- Lemon Raspberry: Add the zest of one lemon to the dough for a bright, citrusy twist.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough up to 3 days in advance. Keep it wrapped in plastic wrap in the refrigerator until you’re ready to bake.
Q: How do I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for longer storage.
Q: Can I use a different type of jam?
A: Absolutely! Feel free to use any type of jam or preserve that you like—strawberry, blueberry, or even apricot would work well.
These Raspberry Swirl Shortbread Cookies are as beautiful as they are delicious, with a rich, buttery flavor that pairs perfectly with the sweet and tangy raspberry jam. Whether you’re making them for a special occasion or just because, these cookies are sure to be a hit. Easy to make and fun to bake, they’re the perfect treat for any time of the year. Give this recipe a try and enjoy the delicious combination of shortbread and raspberry in every bite!
