Raspberry Swirl Shortbread Cookies
Buttery, crumbly, and kissed with ribbons of fruity raspberry, these raspberry swirl shortbread cookies are the lovechild of a classic tea-time treat and a summer berry jam. Rich, melt-in-your-mouth shortbread contrasts with tangy raspberry preserves in every bite. Gorgeous, swirled and nostalgic, these are simple enough for weekday baking and beautiful enough for gifting.
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 130 kcal
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup raspberry preserves
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
Add in the vanilla extract and mix until fully incorporated.
Gradually add the flour and salt, mixing on low speed until a soft dough forms.
Transfer the dough to a clean surface and gently knead it into a smooth ball.
Flatten the dough into a rectangle about half an inch thick, then spread the raspberry preserves over the top in thin dollops.
Gently fold the dough over itself once or twice and lightly knead just enough to create visible swirls. Do not overmix or the swirls will disappear.
Shape the dough into two logs, each about 1.5 inches in diameter. Wrap them in plastic wrap and refrigerate for at least 1 hour until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Remove chilled dough and slice into quarter-inch thick rounds using a sharp knife.
Arrange cookies on the prepared baking sheet about 2 inches apart.
Bake for 16 to 18 minutes or until the edges are just turning golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Calories: 130kcalCarbohydrates: 13gProtein: 1gFat: 8gSodium: 40mgSugar: 5g
Keyword shortbread, raspberry, cookies, holiday baking, dessert, American