homemade raspberry swirl shortbread cookies
Delight in these buttery homemade raspberry swirl shortbread cookies, featuring a rich crumbly texture with a vibrant raspberry jam swirl for a perfect balance of sweet and tart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, stirring until the dough just comes together.
- Press half the dough evenly into the prepared baking sheet.
- Warm the raspberry jam slightly and spread it evenly over the dough layer.
- Drop small spoonfuls of the remaining dough over the jam and gently swirl with a knife to create a marbled effect.
- Bake for 25-30 minutes or until the edges are lightly golden.
- Allow to cool completely in the pan before cutting into squares or rectangles.
Notes
For an extra touch, dust the cooled cookies with powdered sugar or drizzle with melted white chocolate.