Raspberry Swirl Shortbread Cookies

Raspberry Swirl Shortbread Cookies

Ingredients:

• 1 cup of unsalted butter, softened at room temperature
• 1/2 cup of powdered sugar
• 1 teaspoon of vanilla extract
• 2 cups of all-purpose flour
• 1/4 teaspoon of salt
• 1/3 cup of raspberry jam (preferably seedless)

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add in the vanilla extract and mix until well combined.
4. Gradually add the flour and salt to the wet ingredients, mixing until a dough forms.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
6. Using a cookie cutter, cut out shapes and place them on the prepared baking sheet.
7. Make a small indentation in the center of each cookie and fill it with a spoonful of raspberry jam.
8. Using a toothpick or knife, gently swirl the jam into the dough to create a marbled effect.
9. Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Tips:

• Be sure to use softened butter for the best texture in the shortbread cookies.
• Feel free to experiment with different flavors of jam for a unique twist on this recipe.
• Store the cookies in an airtight container at room temperature for up to a week.
  Prep time: 20 minutes
  Calories: Approximately 120 calories per cookie (depending on size)