Description
Buttery Raspberry Swirl Shortbread Cookies combine a rich, tender shortbread with a vibrant swirl of raspberry preserves. These delicate cookies are perfect for tea time or gifting, featuring a satisfying buttery flavor and a lovely fruity twist in every bite.
Ingredients
Scale
Cookie 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 unsalted butter and granulated sugar together until light and fluffy, resembling a cloud-like texture. Incorporate the vanilla extract and mix well until the mixture is smooth and evenly blended.
- Dough Formation: Gradually fold the all-purpose flour into the butter and sugar mixture. Mix gently until a cohesive dough forms. Be careful not to overmix to maintain tender texture in the shortbread.
- Layering Preparation: Divide the dough evenly into two portions. Roll each portion between two sheets of parchment paper into thin, uniform rectangles approximately 1/4 inch thick.
- Filling and Rolling: Spread a thin, even layer of raspberry preserves over one rectangle of dough. Carefully place the second dough rectangle on top to sandwich the jam layer. Tightly roll the layered dough from the long edge into a compact log shape. Wrap the log securely in plastic wrap and refrigerate for one hour to chill and firm up.
- Prepping and Slicing: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled dough log from the refrigerator and slice into thin rounds approximately 1/4 inch thick using a sharp knife for neat, delicate cookies.
- Baking Process: Place the cookie rounds on prepared baking sheets, spacing them sufficiently apart. Bake in the preheated oven for 10-12 minutes or until the edges just start to turn a subtle golden brown, indicating they are done but still tender inside.
- Cooling and Finishing: Let the cookies rest briefly on the baking sheets upon removal from the oven. Then transfer the cookies to a wire rack to cool completely. Cooling fully enhances the flavor and texture, making the cookies perfect for serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming and better texture.
- Do not overwork the dough to keep the shortbread tender and crumbly.
- Use your favorite fruit preserves if raspberry is unavailable; strawberry or apricot also work well.
- Chilling the dough log before slicing helps maintain shape and produce neat cookie rounds.
- Store baked cookies in an airtight container at room temperature for up to one week.
