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Raspberry Swirl Shortbread Cookies

Raspberry Swirl Shortbread Cookies That Melt in Your Mouth

Delightful Raspberry Swirl Shortbread Cookies that boast buttery richness and raspberry preserves, perfect for sharing at gatherings or enjoying with tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour unbleached preferred
  • 1 teaspoon vanilla extract pure
For the Raspberry Swirl
  • 1/4 cup raspberry preserves seedless preferred
For Baking
  • 2 sheets parchment paper non-stick

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking sheets
  • Parchment paper
  • Sharp knife
  • plastic wrap
  • wire rack

Method
 

Step-by-Step Instructions
  1. Cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the vanilla extract and mix until combined.
  2. Gradually fold in the all-purpose flour until a smooth dough forms.
  3. Shape the dough into a rectangle on parchment paper, rolling it to about 1/4-inch thick.
  4. Spread a thin layer of raspberry preserves over the rolled dough, leaving a small border.
  5. Overlay another rectangle of rolled dough, press to seal, and roll tightly into a log. Wrap in plastic wrap and chill for at least 1 hour.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Slice the chilled log into 1/4-inch rounds, arranging them on the lined baking sheets.
  8. Bake for 10-12 minutes until edges are lightly golden. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 20mgSugar: 7gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for up to 7 days, or freeze for up to 2 months. Warm gently in the oven to restore softness.

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