Description
Delight in these Raspberry Swirl Shortbread Cookies, featuring buttery, tender shortbread layers with a vibrant, tangy raspberry jam swirl. Perfectly balanced with vanilla and a hint of lemon, these cookies are easy to prepare and bring a gourmet touch to your cookie platter.
Ingredients
Scale
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
Raspberry Swirl
- 1/3 cup raspberry jam (seedless preferred)
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Prepare Raspberry Mixture: In a small bowl, combine the raspberry jam, cornstarch, and lemon juice. Stir until smooth and set aside to allow flavors to meld and the mixture to thicken slightly.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture. Add vanilla extract and mix well.
- Form Dough: Gradually add the all-purpose flour and salt to the butter mixture, incorporating gently until the dough just comes together without overmixing to maintain a tender crumb.
- Roll Dough Rectangles: Divide the dough into two equal portions. Roll each portion into a 1/4-inch-thick rectangle on a lightly floured surface. Spread the raspberry mixture evenly over one rectangle, leaving a 1/4-inch border all around
- Assemble and Chill: Place the second rectangle of dough on top of the raspberry-covered one to form a layered sandwich. Roll the layered dough tightly into a log shape, wrap it securely in plastic wrap, and refrigerate for 1 to 2 hours until firm enough to slice.
- Preheat Oven and Slice Dough: Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator and carefully slice into 1/4-inch-thick rounds. Arrange the slices on parchment-lined baking sheets, spacing them slightly apart.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges turn golden and the cookies are set. Remove from the oven and allow them to cool completely on the baking sheets before serving.
Notes
- Use seedless raspberry jam for a smoother spread without seeds.
- Chilling the dough is essential to prevent spreading and to facilitate easy slicing.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra decorative touch, dust cooled cookies with powdered sugar before serving.
- If preferred, substitute raspberry jam with other berry jams for variety.
