Raspberry Swirl Shortbread Cookies

Why You’ll Love This Recipe

• Perfect for the Holidays: The raspberry swirl makes these cookies look like they belong on every Christmas cookie platter.
• Rich and Buttery: The shortbread base melts in your mouth with every bite.
• Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
• Customizable: Try different fruit jams to create a variety of flavors and colors.

Recipe: Raspberry Swirl Shortbread Cookies

Ingredients

For the Shortbread Dough:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

For the Raspberry Swirl:

• 1/3 cup raspberry jam (seedless preferred)
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice

Instructions

Step 1: Prepare the Raspberry Swirl

1. In a small saucepan over medium heat, combine the raspberry jam, cornstarch, and lemon juice.
2. Stir continuously until the mixture thickens slightly, about 2-3 minutes.
3. Remove from heat and let it cool completely while you prepare the dough.

Step 2: Make the Shortbread Dough

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
2. Mix in the vanilla extract.
3. Gradually add the flour and salt, mixing just until combined. The dough should be soft but not sticky.

Step 3: Assemble the Cookies

1. Divide the dough into two equal portions. Place one portion on a sheet of parchment paper and roll it into a rectangle about 1/4 inch thick.
2. Spread half of the cooled raspberry swirl mixture evenly over the dough.
3. Roll the dough tightly into a log, starting from the longer side, using the parchment paper to help guide the roll. Repeat with the remaining dough and raspberry swirl.
4. Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm.

Step 4: Slice and Bake

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds.
3. Place the cookies about 1 inch apart on the prepared baking sheets.
4. Bake for 12-15 minutes, or until the edges are just lightly golden.

Step 5: Cool and Serve

1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Serve as is or dust with powdered sugar for an extra festive touch.

Tips for Perfect Raspberry Swirl Shortbread Cookies

1. Use Seedless Jam: For a smoother swirl, opt for seedless raspberry jam.
2. Chill the Dough: Chilling the dough logs helps them hold their shape when slicing and baking.
3. Roll Evenly: Take your time when rolling the dough to ensure even layers and a uniform log.
4. Prevent Spreading: If your cookies spread too much during baking, chill the sliced cookies for 10 minutes before putting them in the oven.
5. Customize the Jam: Swap the raspberry jam for strawberry, apricot, or even a mixed berry blend for a different twist.