Description
Raspberry Swirl Shortbread Cookies are a delightful and buttery treat featuring a tender shortbread base swirled with a tangy and sweet raspberry lemon jam. Perfect for any occasion, these cookies combine the rich flavors of vanilla and citrus with a beautiful swirl that adds both flavor and visual appeal. Easy to prepare and bake, they are sure to impress friends and family at tea time, coffee breaks, or festive gatherings.
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.
- Add Vanilla: Mix in the vanilla extract until fully incorporated into the creamed butter and sugar.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Incorporate Flour Mixture: Gradually add the flour mixture to the butter mixture in three parts, mixing on low speed just until combined. Avoid overmixing to keep the shortbread 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.
- Prepare Raspberry Mixture: In a small bowl, combine the raspberry jam, fresh lemon juice, and fresh lemon zest. Stir well until smooth and evenly mixed.
- Preheat Oven and Prep Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to an even thickness of about 1/4 inch.
- Cut Cookies: Use a cookie cutter to cut the dough into your desired shapes, and place them on the prepared baking sheets, spacing them about 1 inch apart.
- Add Raspberry Swirl: Spoon about 1/2 teaspoon of the raspberry mixture into the center of each cookie. Gently swirl the jam into the dough using a toothpick or knife to create a marbled effect.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust the cookies lightly with powdered sugar if desired for an extra touch of sweetness and decoration.
- Serve: Arrange the cookies on a plate and serve alongside tea or coffee for a delightful treat.
Notes
- Make sure the butter is softened at room temperature to achieve a creamy, smooth dough.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- Chilling the dough before rolling helps prevent spreading during baking.
- Seedless raspberry jam provides a smoother swirl but using jam with seeds adds extra texture.
- You can store the cookies in an airtight container for up to one week to maintain freshness.
- For a more pronounced lemon flavor, consider adding an extra 1/2 teaspoon of lemon zest.
- If you do not have fresh lemon, 1 tablespoon of bottled lemon juice can be used, but fresh is preferred for brightness.
