Description
Delight in these Raspberry Swirl Shortbread Cookies, combining buttery shortbread with a sweet raspberry jam swirl and a decorative white chocolate drizzle. Perfectly crisp on the edges and tender inside, these cookies are an elegant treat for any occasion.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
Filling and Topping
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Prepare Dough: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and gradually mix in the flour until a dough forms.
- Roll Out Dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Spread the raspberry jam evenly over the rolled dough.
- Form Log and Chill: 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 the dough.
- Slice and Bake: 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 of the cookies are lightly golden.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle with melted white chocolate for a decorative finish.
Notes
- Use room temperature butter for easier creaming and better texture.
- Chilling the dough log is essential to maintain shape and prevent spreading during baking.
- For a stronger raspberry flavor, use seedless raspberry jam.
- Store cookies in an airtight container at room temperature for up to 5 days.
- White chocolate drizzle can be substituted with dark chocolate if preferred.
