Raspberry Swirl Cookies
Raspberry Swirl Cookies: Buttery Meets Berry Bliss
These charming cookies pair the rich, buttery flavor of shortbread with a vibrant swirl of tangy raspberry jam. Simple to prepare and beautiful to serve, they’re a lovely addition to any dessert table.
🍪 Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Salt | 1/4 teaspoon |
| Raspberry jam | 1/2 cup |
| Powdered sugar (for dusting) | 1 tablespoon |
👩🍳 Instructions
1. Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is pale and fluffy.
2. Add Vanilla
Blend in the vanilla extract until evenly mixed.
3. Mix Dry Ingredients
Gradually incorporate the flour and salt into the butter mixture. Stir until a soft dough forms—avoid overmixing.
4. Chill the Dough
Divide the dough into two equal portions. Wrap each in plastic wrap and refrigerate for at least 1 hour to firm up.
5. Preheat Oven
Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
6. Roll Out the Dough
On a floured surface, roll one chilled dough portion into a rectangle about 1/4-inch thick.
7. Add the Jam
Gently spread half the raspberry jam over the rolled dough, leaving a small border around the edges.
8. Form the Swirl
Starting with a long edge, roll the dough into a tight log. Repeat the process with the second dough half and remaining jam.
9. Slice and Bake
Cut each dough log into 1/2-inch thick slices and arrange them on the prepared baking sheet. Bake for 12–15 minutes, or until the edges are just turning golden.
10. Cool and Finish
Allow cookies to rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Once cooled, lightly dust with powdered sugar.
