Buttery Raspberry Swirl Shortbread Cookies
Indulge in the delightful experience of Buttery Raspberry Swirl Shortbread Cookies, where sweet and tart flavors come together in perfect harmony. These cookies are a lovely treat for afternoon tea or family gatherings, featuring rich, crumbly shortbread that envelops vibrant raspberry preserves.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup raspberry preserves (or your favorite jam)
Instructions
- Cream the softened butter and granulated sugar together until light and fluffy; add vanilla extract and mix well.
- Gradually fold in the all-purpose flour until just combined to maintain tenderness.
- Divide the dough into two portions, rolling each between parchment paper into rectangles about 1/4-inch thick.
- Spread raspberry preserves on one dough rectangle and layer with the second rectangle; roll tightly from one edge into a log shape.
- Chill the log in plastic wrap for about an hour before slicing into rounds approximately 1/4-inch thick.
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper. Bake cookies for about 10-12 minutes until edges are golden brown.
- Let cool briefly on baking sheets before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 30mg