Description
These Raspberry Swirl Shortbread Cookies are buttery, tender, and perfectly sweet with a delightful burst of raspberry jam in every bite. Crispy on the edges and melt-in-your-mouth soft inside, these cookies are an elegant twist on classic shortbread that’s perfect for tea time or festive occasions.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping
- 1/3 cup raspberry jam or preserves
- 2 tablespoons granulated sugar, for dusting (optional)
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with powdered sugar using an electric mixer until the mixture becomes light and fluffy, about 2 to 3 minutes. This step incorporates air into the dough for a tender texture.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly until well combined with the creamed butter and sugar.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter mixture, mixing gently until just combined. Be careful not to overwork the dough to keep the cookies tender.
- Shape and Chill Dough: Turn the dough onto a lightly floured surface. Shape it into a log approximately 1.5 inches in diameter. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes or until firm. Chilling helps the dough hold its shape when sliced.
- Slice and Arrange Cookies: After chilling, slice the dough into 1/4-inch thick rounds using a sharp knife. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Create Indentations: Use the back of a teaspoon to gently press a small indentation in the center of each cookie slice. This will hold the raspberry jam filling.
- Fill with Raspberry Jam: Spoon approximately 1/2 teaspoon of raspberry jam or preserves into each indentation. Avoid overfilling to prevent the jam from overflowing during baking.
- Bake to Golden Perfection: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden brown. The centers should be set but still soft.
- Cool Completely: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with granulated sugar for a sparkling finish.
Notes
- For best results, ensure the butter is softened but not melted before creaming.
- You can substitute raspberry jam with other fruit preserves like strawberry or apricot for a different flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough log before slicing can make it easier to slice thin cookies.
- If you prefer a stronger vanilla flavor, add a bit more vanilla extract according to taste.
