Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing just until the dough comes together. Do not overmix.
- Divide the dough into two portions. Roll each portion into a rectangle about 1/4 inch thick.
- In a small bowl, combine the raspberry jam and fresh raspberries (if using) until smooth.
- Spread a thin layer of the raspberry mixture over one dough rectangle. Place the second rectangle on top and gently press to adhere.
- Roll the layered dough into a log shape. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once chilled, slice the dough into 1/4-inch-thick rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are just lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- Use high-quality butter for the best flavor and texture.
- For a more pronounced swirl, be generous with the raspberry jam.
- Chill the dough log thoroughly to ensure clean and even slicing.
- Store cookies in an airtight container to maintain freshness.
Conclusion
Irresistible Raspberry Swirl Shortbread Cookies are a treat that combines elegance, flavor, and simplicity. Their buttery base and vibrant raspberry swirl make them a dessert that’s as delightful to look at as it is to eat.
Whether you’re baking for a celebration or simply indulging in a sweet treat, these cookies are sure to impress. Enjoy them with a cup of tea or coffee, share them with loved ones, and savor the perfect blend of buttery and fruity flavors. Bake a batch today and experience the joy of these exquisite Raspberry Swirl Shortbread Cookies!