Irresistible Raspberry Swirl Shortbread Cookies

These irresistible raspberry swirl shortbread cookies are the perfect marriage of buttery shortbread and fruity sweetness. With delicate swirls of vibrant raspberry jam, they make a stunning addition to any cookie platter. Whether you’re baking for holiday parties, tea gatherings, or simply indulging in a treat, these cookies will leave a lasting impression.

What Are Raspberry Swirl Shortbread Cookies?

Raspberry swirl shortbread cookies combine a tender, buttery shortbread base with a swirl of tangy raspberry jam. Rolled into a log and sliced into pinwheels, these cookies are as beautiful as they are flavorful. They offer the ideal balance of rich and fruity notes, making them a versatile and crowd-pleasing dessert.

Why You’ll Love This Recipe

• Simple Ingredients: Uses pantry staples like butter, sugar, and flour.
• Show-Stopping Appearance: The swirls make these cookies visually stunning.
• Customizable: Swap out raspberry jam for your favorite flavors.
• Perfect for Any Occasion: Great for holidays, tea time, or casual snacking.

Ingredients

• 1 cup (227 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/4 cup (60 g) raspberry jam

Step-by-Step Instructions

Preparing the Dough

1. In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
2. Add the vanilla extract and mix until well combined.
3. Gradually add the flour, mixing on low speed until a soft dough forms.
4. Cover the dough and refrigerate for 30 minutes to make it easier to handle.

Rolling and Shaping

1. Lightly flour a clean surface and roll the dough into a rectangle about 1/4 inch thick.
2. Spread a thin, even layer of raspberry jam over the dough, leaving a small border around the edges.
3. Carefully roll the dough tightly into a log shape. Wrap the log in plastic wrap and chill in the refrigerator for 1-2 hours until firm.

Slicing and Baking

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Slice the chilled dough log into 1/4-inch rounds using a sharp knife.
3. Arrange the slices on the prepared baking sheet, spacing them slightly apart.
4. Bake for 10-12 minutes, or until the edges are lightly golden.
5. Allow the cookies to cool completely on a wire rack before serving.

Serving Suggestions

• Pair with a cup of tea or coffee for a delightful afternoon snack.
• Add to a festive holiday cookie tray alongside other seasonal treats.
• Dust with powdered sugar for an extra touch of elegance.

Storing and Freezing

Storage Tips

Store these cookies in an airtight container at room temperature for up to one week.

Freezing Instructions

• For the Dough: Freeze the prepared dough log before slicing for up to 2 months. Thaw in the refrigerator overnight before baking.
• For Baked Cookies: Place fully cooled cookies in an airtight container or freezer bag and freeze for up to 1 month. Thaw at room temperature before serving.

Recipe Variations

• Jam Alternatives: Use apricot, strawberry, or blackberry jam for a new flavor twist.
• Citrus Addition: Add a teaspoon of lemon or orange zest to the dough for a bright, tangy touch.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.

FAQs

Can I make the dough ahead of time?
Yes, you can prepare the dough up to 3 days in advance and store it wrapped in plastic wrap in the refrigerator.

What if my dough is too crumbly?
If the dough feels too dry, add 1-2 teaspoons of milk to bring it together.

Can I double this recipe?
Absolutely! Simply double the ingredient quantities and follow the same steps.

These raspberry swirl shortbread cookies are a delightful blend of buttery and fruity flavors, perfect for any occasion. Easy to make yet elegant in presentation, they’re sure to become a favorite in your recipe collection. Try them out and share your experience—we’d love to hear how they turn out!

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