Delicious Buttery Raspberry Swirl Shortbread Cookies
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!
Ingredients
Scale
- 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
- 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.
- Add in the egg and vanilla extract, mixing until everything is just combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients while mixing on low speed.
- Divide the dough into two equal halves and roll out into rectangles about ¼-inch thick.
- In a small bowl, combine the seedless raspberry jam with cornstarch.
- Spread a thin layer of jam over each rectangle of dough, leaving a small border.
- Carefully roll the dough into a tight log.
- Wrap each log tightly in plastic wrap and chill for at least two hours.
- Preheat your oven to 350°F (175°C) and slice logs into rounds.
- 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