If you’re looking for a delightful treat that perfectly harmonizes rich buttery flavors with a hint of tartness, then buttery raspberry swirl shortbread cookies are your answer!

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Delicious Buttery Raspberry Swirl Shortbread Cookies

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If you’re looking for a delightful treat that perfectly harmonizes rich buttery flavors with a hint of tartness, then buttery raspberry swirl shortbread cookies are your answer!

• Author: Chef Lora

Ingredients

Scale 1x2x3x

• 1 cup(227g) Unsalted butter, softened
• ¾ cup(150g) Granulated white sugar
• 1large Egg
• 1 tspVanilla extract
• 2 ½ cups(310g) All-purpose flour
• ½ tspBaking powder
• ½ tspSalt
• ½ cupSeedless Raspberry Jam (or preserves)
• 1 tbspCornstarch (prevents the jam from leaking out)

Instructions

1. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this should take about three minutes.
2. Add in the egg and vanilla extract, mixing until everything is just combined and smooth.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Gradually add this dry mixture to the wet ingredients while mixing on low speed.
5. Divide the dough into two equal halves and roll out into rectangles about ¼-inch thick.
6. In a small bowl, combine the seedless raspberry jam with cornstarch.
7. Spread a thin layer of jam over each rectangle of dough, leaving a small border.
8. Carefully roll the dough into a tight log.
9. Wrap each log tightly in plastic wrap and chill for at least two hours.
10. Preheat your oven to 350°F (175°C) and slice logs into rounds.
11. Bake for about 10-12 minutes until edges are barely golden brown.

Notes

Keep the dough chilled before slicing for a clean-cut. Store cookies in an airtight container for up to one week.

Nutrition

• Calories: 140 per cookie
• Protein: 1 g