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There’s something magical about buttery shortbread combined with a sweet and tangy raspberry swirl. These Raspberry Swirl Shortbread Cookies are as festive as they are delicious. Perfect for holiday cookie trays or as a thoughtful edible gift, these cookies are a delightful treat that looks as good as it tastes.
Growing up, baking cookies during the holidays was a cherished tradition, and these shortbread cookies were always a favorite. The bright red raspberry swirl adds a festive touch and an irresistible flavor that pairs beautifully with the buttery shortbread.
Why You’ll Love This Recipe
- Perfect for the Holidays: The raspberry swirl makes these cookies look like they belong on every Christmas cookie platter.
- Rich and Buttery: The shortbread base melts in your mouth with every bite.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Customizable: Try different fruit jams to create a variety of flavors and colors.
Ingredients
For the Shortbread Dough:
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Swirl:
- 1/3 cup raspberry jam seedless preferred
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
Step 1: Prepare the Raspberry Swirl
- In a small saucepan over medium heat, combine the raspberry jam, cornstarch, and lemon juice.
- Stir continuously until the mixture thickens slightly, about 2-3 minutes.
- Remove from heat and let it cool completely while you prepare the dough.
Step 2: Make the Shortbread Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing just until combined. The dough should be soft but not sticky.
Step 3: Assemble the Cookies
- Divide the dough into two equal portions. Place one portion on a sheet of parchment paper and roll it into a rectangle about 1/4 inch thick.
- Spread half of the cooled raspberry swirl mixture evenly over the dough.
- Roll the dough tightly into a log, starting from the longer side, using the parchment paper to help guide the roll. Repeat with the remaining dough and raspberry swirl.
- Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm.
Step 4: Slice and Bake
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds.
- Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are just lightly golden.
Step 5: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve as is or dust with powdered sugar for an extra festive touch.
Notes
- Use Seedless Jam: For a smoother swirl, opt for seedless raspberry jam.
- Chill the Dough: Chilling the dough logs helps them hold their shape when slicing and baking.
- Roll Evenly: Take your time when rolling the dough to ensure even layers and a uniform log.
- Prevent Spreading: If your cookies spread too much during baking, chill the sliced cookies for 10 minutes before putting them in the oven.
