Description
Indulge in the buttery sweetness of these Raspberry Swirl Shortbread Cookies, where a tender shortbread dough is rolled with a vibrant raspberry jam filling and optionally drizzled with white chocolate for an extra touch of elegance.
Ingredients
Scale
Shortbread Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp vanilla extract
Filling and Topping:
- 1/2 cup raspberry jam
- 1/4 cup white chocolate, melted (optional for drizzle)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: Cream together softened butter and sugar until light and fluffy. Mix in vanilla extract. Gradually add flour until a dough forms.
- Roll Out the Dough: On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
- Add the Filling: Spread raspberry jam evenly over the rolled dough. Roll the dough into a log, wrap in plastic, and refrigerate for about 30 minutes.
- Slice and Bake: Slice the chilled log into 1/4-inch thick rounds and place on the prepared baking sheet. Bake for 12–15 minutes until lightly golden.
- Finish: Cool cookies on a wire rack. Drizzle with melted white chocolate if desired.
Notes
- Chilling the dough log before slicing helps cookies maintain shape.
- Try dusting with powdered sugar after the white chocolate drizzle for an elegant touch.
- Other fruit jams can be used as a raspberry substitute.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert / Cookies
- Method: Baking / Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 2 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
