Description
These Buttery Raspberry Swirl Shortbread Cookies are a deliciously tender treat, featuring a delicate balance of rich, buttery shortbread dough swirled with sweet and tangy raspberry preserves. Perfectly crisp at the edges and melt-in-your-mouth soft inside, these cookies are an ideal indulgence for tea time, dessert, or sharing with friends and family.
Ingredients
Scale
Shortbread Dough
- 2 ¼ cups (280 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
Filling
- ¼ cup (60 g) raspberry preserves (or your favorite jam)
Instructions
- Creaming: Whip the softened butter and granulated sugar together until the mixture becomes light, fluffy, and cloud-like. Add the vanilla extract and continue mixing until fully incorporated and smooth.
- Dough Formation: Gently fold the all-purpose flour into the creamed butter and sugar, combining until a cohesive dough forms. Be careful not to overwork the dough to maintain tenderness.
- Layering Preparation: Divide the dough into two equal portions. Roll each portion on separate sheets of parchment paper into thin, uniform rectangles about ¼ inch thick.
- Filling and Rolling: Spread a thin and even layer of raspberry preserves over one dough rectangle. Carefully place the other dough rectangle on top to sandwich the filling. Roll the layered dough tightly from the long edge into a compact log. Wrap tightly in plastic wrap and refrigerate for one hour to firm up.
- Prepping and Slicing: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled dough log from the refrigerator and using a sharp knife, slice into delicate ¼-inch thick rounds with precision.
- Baking Process: Arrange the cookie slices on the prepared baking sheets, spacing them adequately to allow for slight spreading. Bake in the preheated oven for 10 to 12 minutes until the edges turn a subtle golden brown.
- Cooling and Finishing: Let the cookies rest briefly on the baking sheets after removing from the oven, then transfer them carefully onto a wire rack to cool completely. Cooling enhances their texture and flavor before serving.
Notes
- For best results, make sure the butter is softened but not melted before creaming with sugar.
- Chilling the rolled dough log is crucial to maintain the swirl shape and make slicing easier.
- You can substitute raspberry preserves with other fruit jams such as strawberry or apricot for variety.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- If dough feels too soft to handle after chilling, consider a short re-chill before slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread cookies, raspberry swirl cookies, buttery cookies, baked cookies, homemade cookies, dessert, tea time treats
