Description
These Raspberry Swirl Shortbread Cookies are a delightful treat perfect for any occasion. A buttery shortbread dough is rolled with a sweet raspberry jam filling to create a beautiful swirl effect. These slice-and-bake cookies are simple to make and bursting with fruity flavor.
Ingredients
Scale
Shortbread Dough:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Filling:
- 1/3 cup raspberry jam (seedless preferred)
- Optional: 1/2 teaspoon lemon zest
Instructions
- Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
- Add Flavorings: Mix in vanilla extract and lemon zest (if using) until combined.
- Combine Dry Ingredients: Gradually add flour and salt, mixing until a soft dough forms.
- Roll Out Dough: Divide dough in half. Roll each half into a rectangle between parchment paper.
- Layer and Roll: Spread raspberry jam on one dough rectangle, then place the other on top. Roll into a log.
- Chill and Slice: Wrap log, chill for 2 hours, then slice into rounds.
- Bake: Preheat oven, bake cookies for 12–14 minutes until edges are golden.
- Cool and Serve: Cool on a wire rack after baking.
Notes
- Use a sharp knife for clean slicing.
- Freeze dough log for up to 1 month for easy slicing and baking.
- Try with strawberry or apricot jam for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
