Description
These Raspberry Swirl Shortbread Cookies are a delightful treat perfect for any occasion. Buttery shortbread dough is rolled with sweet raspberry jam for a beautiful swirl effect. Drizzle with white chocolate for an extra touch of indulgence.
Ingredients
Shortbread Dough:
1 cup unsalted butter (softened), ⅔ cup powdered sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, ¼ teaspoon salt
Filling and Topping:
⅓ cup seedless raspberry jam, ½ cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cream butter and sugar: In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Add the flour and salt, mix until a soft dough forms.
- Prepare dough: Divide the dough in half. Roll out one half into a rectangle. Spread raspberry jam, roll into a log, and chill. Repeat with the other half.
- Slice and bake: Slice chilled logs, place on baking sheet, bake for 10–12 minutes until lightly golden.
- Cool and drizzle: Cool cookies on a wire rack. Drizzle with melted white chocolate if desired.
Notes
- Ensure jam is thick to prevent excess spreading.
- Experiment with different fruit jams for variety.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
