Buttery Raspberry Swirl Shortbread Cookies
These buttery shortbread cookies are swirled with sweet raspberry jam, creating a delightful treat. Perfect for any occasion, they offer a tender crumb and a burst of fruity flavor in every bite.
Equipment
- large mixing bowl
- electric mixer
- baking sheet
- parchment paper
- wire rack
Ingredients
Dough
- 1 cup unsalted butter (2 sticks), softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Filling
- ½ cup raspberry jam or preserves good quality
Instructions
Preparation
- In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
- Stir in vanilla extract, then gradually mix in flour and salt on low speed until just combined.
- Transfer dough to a lightly floured surface and shape into a 10x8-inch rectangle.
- Spread raspberry jam evenly over the dough, leaving a ½-inch border along one long edge.
- Starting from the opposite long edge, carefully roll the dough tightly into a log.
- Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours until firm.
Baking
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Unwrap the chilled dough and slice into ½-inch thick rounds, placing them 1 inch apart on the baking sheet.
- Bake for 12-15 minutes until edges are lightly golden, then cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure the butter is truly softened but not melted. Overmixing the dough can lead to tough cookies. The chilling step is essential for easy slicing and maintaining the swirl pattern. Vary the type of jam for different flavor profiles.