Description
Delight your taste buds with these Raspberry Swirl Shortbread Cookies. Buttery shortbread dough rolled with a sweet raspberry jam filling creates a beautiful swirl pattern, perfect for holiday gatherings or anytime you crave a sweet treat.
Ingredients
Scale
Shortbread Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Filling:
- 1/3 cup seedless raspberry jam
- Red or pink gel food coloring (optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add to butter mixture until a soft dough forms.
- Prepare Raspberry Filling: In a small bowl, stir jam until smooth. Tint with gel food coloring if desired.
- Roll Dough: Divide dough in half. Roll each half into a 9×6-inch rectangle between parchment paper.
- Add Filling: Spread jam evenly over each rectangle, leaving a border. Roll dough tightly into a log starting from a long side.
- Chill and Slice: Wrap logs and refrigerate for at least 2 hours. Preheat oven to 350°F (175°C). Slice logs into rounds, place on baking sheets, and bake for 10–12 minutes.
- Cool and Enjoy: Let cookies cool on baking sheet before transferring to a wire rack to cool completely.
Notes
- For a festive touch, roll the dough logs in sparkling sugar before slicing.
- Store cookies in an airtight container for up to a week or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
