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Buttery Raspberry Swirl Shortbread Cookies

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Delicious slice-and-bake cookies with a soft buttery base and a vibrant raspberry swirl.

Ingredients

Scale
  • 1 cup (227g) Unsalted butter, softened
  • 3/4 cup (150g) Granulated white sugar
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 2 1/2 cups (310g) All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Seedless Raspberry Jam (or preserves)
  • 1 tbsp Cornstarch

Instructions

  1. In a large bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes).
  2. Add the egg and vanilla; beat until combined.
  3. Whisk the flour, baking powder, and salt together. Gradually add to the wet mixture on low speed. Mix just until a soft dough forms.
  4. Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle (about 1/4-inch thick).
  5. In a small bowl, whisk the raspberry jam with the cornstarch. This thickens the jam so it stays inside the spiral.
  6. Spread a thin, even layer of the jam mixture over the dough rectangles, leaving a small border at the edges.
  7. Starting from the long side, tightly roll the dough into a log.
  8. Wrap the logs tightly in plastic wrap. Refrigerate for at least 2 hours (or freeze for 30 minutes).
  9. Preheat oven to 350°F (175°C). Use a sharp knife to slice the cold log into 1/2-inch thick rounds.
  10. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes. The edges should be barely golden.
  11. Let cool completely on the baking sheet to firm up.

Notes

Use seedless jam for the best results and consider chilling the log longer for cleaner slices.

Nutrition

Keywords: cookies, raspberry, dessert, shortbread, baking

Find it online: https://alexandrarecipes.com/buttery-raspberry-swirl-shortbread-cookies-slice-bake/