Buttery Raspberry Swirl Shortbread Cookies Recipe
These Buttery Raspberry Swirl Shortbread Cookies combine a rich, melt-in-your-mouth shortbread with a sweet and tangy raspberry swirl, making for a delightful treat perfect for afternoon tea or any special occasion. Soft, crumbly, and beautifully swirled with raspberry preserves, these cookies are simple to make yet impressively delicious.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- ½ cup (100 g) granulated sugar
Wet Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 tsp vanilla extract
Fillings
- ¼ cup (60 g) raspberry preserves (or your favorite jam)
Instructions
- Creaming: Whip the softened unsalted butter and granulated sugar together using a mixer until the mixture becomes fluffy and light, resembling a cloud. Incorporate the vanilla extract and continue to blend until smooth and well combined.
- Dough Formation: Gradually fold the all-purpose flour into the creamy butter mixture carefully, mixing until a cohesive dough is formed. Avoid overworking the dough to maintain tender texture.
- Layering Preparation: Split the dough into two equal parts and roll each portion on parchment paper into thin, uniform rectangles about 1/4-inch thick to prepare for layering.
- Filling and Rolling: Spread a thin, even layer of raspberry preserves across one rolled dough rectangle. Carefully place the second dough rectangle on top, aligning edges, and tightly roll the layered dough starting from the long side into a compact log. Wrap the log securely in plastic wrap and chill in the refrigerator for one hour to firm up.
- Prepping and Slicing: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled dough log from the fridge and, using a sharp knife, slice it into delicate rounds approximately 1/4-inch thick with precision.
- Baking Process: Arrange the cookie rounds on the prepared baking sheets ensuring adequate spacing to allow for slight spreading. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
- Cooling and Finishing: Let the cookies rest on the baking sheets briefly after removal from the oven, then transfer them to a wire rack to cool completely. This step helps to achieve optimal flavor and a perfect crumbly texture before serving.
Notes
- For best results, ensure the butter is softened but not melted for proper creaming.
- If raspberry preserves are too thick, warm slightly so they spread easily without tearing the dough.
- Chilling the rolled dough log is essential to maintain shape and facilitate slicing.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; wrap tightly and freeze for up to 3 months.
Keywords: shortbread cookies, raspberry swirl cookies, buttery cookies, simple dessert recipes, teatime cookies, homemade cookies, buttery shortbread
