Description
These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a vibrant raspberry and lemon swirl, creating a delightful treat perfect for any occasion. The subtly sweet base complements the tangy berry topping, making these cookies a charming addition to tea time or dessert spreads.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl
- 1/2 cup raspberry jam (preferably seedless)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
Optional
- Additional powdered sugar for dusting
Instructions
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy, about 3-4 minutes. This step ensures a tender cookie base.
- Add Vanilla: Mix in the vanilla extract until fully incorporated to enhance the dough’s flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt, preparing them for integration into the dough.
- Mix Dough: Gradually add the dry flour mixture to the butter mixture in three parts, mixing on low speed just until combined. Be careful not to overmix to keep the cookies tender.
- Chill Dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough for easier rolling and better texture.
- Prepare Raspberry Swirl: In a small bowl, combine the raspberry jam, fresh lemon juice, and lemon zest. Stir until smooth and well combined to create a fresh, tangy swirl.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough to approximately 1/4 inch thickness for optimal cookie texture.
- Cut Cookies: Use a cookie cutter to cut out shapes from the dough and place them on the prepared baking sheets, spacing them about 1 inch apart to allow for slight expansion.
- Add Raspberry Swirl: Spoon about 1/2 teaspoon of the raspberry mixture into the center of each cookie and gently swirl it with a toothpick or knife to create a marbled effect.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden, indicating they are perfectly baked.
- Cool on Sheets: Allow the cookies to cool on the baking sheets for about 5 minutes to set before transferring them.
- Transfer to Rack: Move the cookies to a wire rack to cool completely, preventing sogginess and ensuring a crisp texture.
- Optional Dusting: Once cooled, dust the cookies with additional powdered sugar for an elegant, sweet finish.
- Serve: Plate the cookies and enjoy them alongside a cup of tea or coffee, perfect for any time of day.
Notes
- Ensure butter is properly softened at room temperature for easier creaming with sugar.
- Use seedless raspberry jam for a smoother swirl and better texture.
- Refrigerating the dough is crucial to maintain shape and make rolling easier.
- Be gentle when swirling the raspberry jam to avoid blending it too much and losing the marbled effect.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For gluten-free option, substitute all-purpose flour with a gluten-free blend suitable for baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
