Description

These Raspberry Swirl Shortbread Cookies are a delightful treat perfect for any occasion. Buttery shortbread dough is rolled up with a sweet raspberry jam filling, creating a beautiful swirl pattern. These cookies are then baked to golden perfection and dusted with powdered sugar for a finishing touch.

Ingredients

Shortbread Dough:

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt

Filling and Topping:

1/3 cup raspberry jam (seedless preferred)
1/4 cup powdered sugar (for dusting, optional)

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Instructions

Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Mix in Vanilla: Add the vanilla extract to the butter mixture and mix well.
Add Flour and Salt: Gradually add the flour and salt to the mixture, stirring until a soft dough forms.
Chill Dough: Divide the dough into two portions, flatten into rectangles, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll Out Dough: Roll out each portion into rectangles, spread raspberry jam, roll up, and chill.
Bake: Slice the chilled dough, place on baking sheets, and bake at 350°F (175°C) for 12–14 minutes.
Cool and Dust: Cool the cookies on wire racks and dust with powdered sugar if desired.

Notes

For a more intense raspberry flavor, swirl in freeze-dried raspberry powder with the jam.
Variation: Try using strawberry or apricot jam for a different twist.