Raspberry Swirl Shortbread Cookies
Recipe: Ingredients: 1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup raspberry jam (seedless, if preferred)
Directions: In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and fluffy. Mix in the vanilla extract.
Gradually stir in the flour and salt until a soft dough forms. If the dough feels too sticky, chill it for 15–20 minutes.
Roll the dough out on a lightly floured surface into a rectangle about 1/4-inch thick. Spread the raspberry jam evenly across the top, leaving a small border around the edges.
Carefully roll the dough into a log, starting from the long side. Wrap the log in plastic wrap and chill it for at least an hour until firm.
Once chilled, slice the log into cookies about 1/4 to 1/2 inch thick. Place them on a parchment-lined baking sheet, leaving space between each.
Bake at 350°F (175°C) for 12–15 minutes or until the edges are just beginning to turn golden.
Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack.
Enjoy the crisp, buttery shortbread with a sweet raspberry swirl in every bite.
Prep Time: 20 minutes
Chill Time: 1 hour
Baking Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 20 cookies
