Raspberry Swirl Shortbread Cookies
A buttery shortbread base with a tangy raspberry swirlirresistible for any occasion! Perfect for gifting, sharing, or indulging.
Ingredients:
For the Shortbread Dough:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
For the Raspberry Swirl:
1/3 cup raspberry preserves
1 tbsp powdered sugar optional, for a firmer swirl
Directions:
Make the Shortbread Dough:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Mix in the vanilla extract. Gradually add the flour and salt, mixing just until the dough comes together.
Add the Raspberry Swirl:
On a lightly floured surface, roll the dough into a rectangle about 1/4-inch thick.
Evenly spread the raspberry preserves over the surface. For a firmer filling, sprinkle the preserves with powdered sugar.
Roll and Chill:
Starting from one long edge, carefully roll the dough into a tight log.
Wrap the log securely in plastic wrap and refrigerate for at least 1 hour, or until firm.
Slice and Bake:
Preheat your oven to 350F 175C and line baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheets, spacing them slightly apart.
Bake for 12-15 minutes, or until the edges are just beginning to turn golden.
Cool and Serve:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Prep Time: 20 minutes Chill Time: 1 hour Cooking Time: 15 minutes Total Time: 1 hour 35 minutes
Kcal: 110 kcal per cookie
Servings: 24 cookies
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