Raspberry Swirl Shortbread Cookies Recipe 🍪

 

Ingredients:  

- 1 cup unsalted butter, softened  

- 1/2 cup granulated sugar  

- 2 cups all-purpose flour  

- 1/2 teaspoon salt  

- 1/2 cup raspberry jam  

- 1 teaspoon vanilla extract  

Directions:  

1. In a large bowl, cream together the softened butter and

sugar until light and fluffy.  

2. Add the vanilla extract and mix well. Gradually stir in

the flour and salt until a dough forms.  

3. Divide the dough in half and roll each portion into a log

about 2 inches in diameter. Wrap in plastic wrap and chill

in the refrigerator for 30 minutes.  

4. Preheat your oven to 350°F (175°C) and line a baking

sheet with parchment paper.  

5. Unwrap the dough logs and slice them into 1/2-inch

thick rounds. Place the rounds on the prepared baking

sheet.  

6. Make a small indentation in the center of each cookie

and fill with about 1/2 teaspoon of raspberry jam,

swirling gently with a toothpick.  

7. Bake for 12-15 minutes or until the edges are lightly

golden. Allow to cool on the baking sheet for 5 minutes,

then transfer to a wire rack to cool completely.  

Prep Time: 15 minutes | Baking Time: 15 minutes | Total

Time: 30 minutes  

Kcal: 150 kcal per serving | Servings: 24  

Tips:  

- For a twist, substitute the raspberry jam with strawberry

or blueberry jam for different fruit flavors.  

- Add chopped nuts like almonds to the dough for added

crunch and texture.  

- Dust the cooled cookies with powdered sugar before

serving to enhance their presentation and sweetness.