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Raspberry Swirl Shortbread Cookies

These Raspberry Swirl Shortbread Cookies combine the sweet, tartness of fresh raspberries with a rich, buttery base, resulting in an irresistible treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Ensure butter is softened but not melted.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Be careful not to over-mix the dough.
  • 1/4 teaspoon salt
For the raspberry swirl
  • 1/2 cup raspberry jam You can substitute other fruit jams like strawberry or apricot.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
  4. Mix in the vanilla extract until well combined.
  5. In a separate bowl, whisk together the all-purpose flour and salt.
  6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  7. Fold in the raspberry jam to create visible swirls.
  8. Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 15-20 minutes until lightly golden.
  2. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. These cookies freeze well, lasting up to 3 months. To reheat, place them in a preheated oven at 300°F (150°C) for a few minutes.