Description
Raspberry Swirl Shortbread Cookies are buttery, tender cookies layered with sweet raspberry jam and swirled for a beautiful marbled effect, perfect for holiday trays or an elegant treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup raspberry jam
- 1 tsp lemon zest (optional, for brightness)
Instructions
- In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract.
- In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing until a soft dough forms.
- Flatten dough into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the chilled dough into a 9×12 inch rectangle on a lightly floured surface.
- Spread an even layer of raspberry jam over the dough, leaving a small border around the edges.
- Gently roll the dough into a log, starting from the long side. Wrap and chill for 1 hour to firm up.
- Preheat oven to 350°F (175°C). Slice the chilled log into 1/4-inch slices and place on a baking sheet lined with parchment paper.
- Bake for 12–14 minutes, or until edges are lightly golden. Cool on a wire rack before serving.
Notes
- Use seedless raspberry jam for a smooth swirl.
- Chilling the dough is essential to prevent spreading during baking.
- Dust cooled cookies with powdered sugar for an extra festive touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry swirl cookies, shortbread cookies, holiday cookies, jam cookies