Buttery Raspberry Swirl Shortbread Cookies Recipe

Introduction

These Buttery Raspberry Swirl Shortbread Cookies combine rich, tender shortbread with a vibrant ribbon of raspberry preserves for a delightful treat. Perfectly balanced between buttery and fruity, they make a lovely snack or gift for any occasion.

Ingredients

• 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
• ¼ cup (60 g) raspberry preserves (or your favorite jam)

Instructions

1. Step 1: Whip the softened butter and sugar together until fluffy and cloud-like, then mix in the vanilla extract until smooth and well-blended.
2. Step 2: Gently fold the all-purpose flour into the butter mixture, mixing just until a cohesive dough forms without overworking it.
3. Step 3: Divide the dough into two equal portions. Roll each portion on parchment paper into thin rectangles about 1/4-inch thick and uniform in size.
4. Step 4: Spread a thin, even layer of raspberry preserves over one dough rectangle. Carefully place the second rectangle on top, then roll the layered dough tightly from the long edge into a compact log. Wrap it securely in plastic wrap and chill for one hour.
5. Step 5: 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 delicate 1/4-inch rounds using a sharp knife.
6. Step 6: Arrange the cookie slices on the prepared baking sheets, spacing them well apart. Bake for 10 to 12 minutes, or until the edges turn a subtle golden brown.
7. Step 7: Let the cookies cool briefly on the baking sheets before transferring them to a wire rack to cool completely. This helps enhance their flavor and texture.

Tips & Variations

• For a different flavor twist, swap raspberry preserves with apricot or strawberry jam.
• Chilling the dough log thoroughly before slicing helps achieve clean, neat cookie rounds.
• If you prefer a stronger vanilla note, try using vanilla bean paste instead of extract.
• Use a sharp serrated knife for slicing to prevent the preserves from smearing.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months, thawing at room temperature before serving. Reheating is not necessary, but slightly warming the cookies in a low oven can bring back their buttery aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butter for this recipe?

It’s best to use softened butter to ensure it creams properly with the sugar, creating the right texture for the dough.

Can these cookies be made without raspberry preserves?

Yes, you can substitute raspberry preserves with any fruit jam or preserves you enjoy, but raspberry offers a nice balance of tartness and sweetness.

Buttery Raspberry Swirl Shortbread Cookies Recipe

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★★★★★

4.7 from 81 reviews

• Author: Andria
• Total Time: 1 hour 32 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Buttery Raspberry Swirl Shortbread Cookies combine the rich, tender texture of classic shortbread with a delightful swirl of sweet and tangy raspberry preserves. Perfect for an afternoon tea or as a charming homemade gift, these cookies are easy to prepare and irresistibly delicious.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Creaming: Whip the softened unsalted butter and granulated sugar together until the mixture is fluffy and light, resembling a cloud. Incorporate the vanilla extract ensuring it’s smooth and evenly blended.
2. Dough Formation: Gradually fold the all-purpose flour into the creamed butter and sugar mixture. Mix gently until the dough comes together cohesively without overworking to maintain a tender texture.
3. Layering Preparation: Divide the dough into two equal portions. On separate sheets of parchment paper, roll each portion into thin, uniform rectangles about 1/4-inch thick, preparing for layering.
4. Filling and Rolling: Spread a thin, even layer of raspberry preserves across one of the dough rectangles. Carefully place the second rectangle on top, then roll the layered dough tightly from the long edge into a compact log. Wrap securely in plastic wrap and chill for one hour to firm up.
5. Prepping and Slicing: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Retrieve the chilled dough log and slice it into delicate 1/4-inch rounds with precision to ensure even baking.
6. Baking Process: Arrange the cookie rounds on the prepared baking sheets, spacing them generously to prevent sticking. Bake for approximately 10-12 minutes or until the edges just turn a subtle golden brown.
7. Cooling and Finishing: Allow the cookies to rest briefly on the baking sheets before transferring them to a wire rack. Let them cool completely to achieve optimal flavor and texture before serving.

Notes

• Ensure the butter is softened but not melted for proper creaming.
• Do not overwork the dough to keep the cookies tender and crumbly.
• Use a sharp knife to slice the chilled dough log to achieve clean, uniform cookies.
• Chilling the dough helps maintain cookie shape and enhances flavor.
• Substitute raspberry preserves with other favorite jam flavors for a variety of tastes.
• Store cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Shortbread, Raspberry, Cookies, Swirl, Dessert, Baking, Homemade, Butter Cookies