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This buttery shortbread cookie recipe with delicate raspberry swirls has become my go-to for holiday gatherings and gift boxes. The beautiful red spirals running through each slice create an elegant presentation while the sweet-tart raspberry perfectly complements the rich, tender shortbread base.
These cookies first appeared in my kitchen when I needed something special for a holiday cookie exchange. The raspberry swirl version was such a hit that I now make double batches each December for gifting to neighbors and teachers.
Ingredients
- Unsalted butter: allows you to control the salt level and creates that melt in your mouth texture essential for proper shortbread
- Granulated sugar: provides just enough sweetness without overwhelming the delicate butter flavor
- Vanilla extract: adds warmth and depth to the shortbread base
- All purpose flour: creates the perfect structure while keeping cookies tender
- Salt: enhances all the flavors and balances the sweetness
- Seedless raspberry jam: delivers vibrant color and flavor without texture issues
- Cornstarch: thickens the jam filling to prevent spreading during baking
- Lemon juice: brightens the raspberry flavor and cuts through richness
Step-by-Step Instructions
- Prepare Raspberry Filling:
- Cook jam with cornstarch and lemon juice in a small saucepan over medium heat, stirring constantly until mixture thickens enough to coat the back of a spoon. This usually takes about 3 minutes. Transfer to a bowl and refrigerate until completely cool. The filling must be cool to prevent melting the butter in your dough when applied.
- Make Shortbread Dough:
- Beat the softened butter and sugar with an electric mixer on medium speed for a full 3 minutes until the mixture becomes notably lighter in color and texture. This incorporates air for proper cookie texture. Add vanilla and mix until incorporated. Gradually add flour and salt with mixer on low speed until just combined. Avoid overmixing which can develop gluten and toughen cookies.
- Form Cookie Logs:
- Divide dough in half and roll each portion between sheets of parchment paper into approximately 8x10 inch rectangles about 1/4 inch thick. Spread half the cooled raspberry mixture evenly over each rectangle, leaving a 1/2 inch border along one long edge. Starting from the opposite long edge, use the parchment paper to help roll dough into a tight log. The clean border will seal the log.
- Chill Thoroughly:
- Wrap each log tightly in plastic wrap, twisting ends to secure. Refrigerate for at least 1 hour or preferably overnight. This firms the butter and allows flavors to meld while making the dough easier to slice cleanly. For longer storage, place wrapped logs in a freezer bag and freeze for up to 2 months.
- Prepare for Baking:
- Position oven racks in upper and lower thirds of oven and preheat to 350°F. Line baking sheets with parchment paper for even baking and easy cleanup. Let logs stand at room temperature for 5 minutes if very firm from refrigeration.
- Slice and Bake:
- Using a sharp knife, cut logs into 1/4 inch thick rounds. If dough crumbles while cutting, let it warm slightly. Place cookies 1 inch apart on prepared baking sheets. Bake 12 to 15 minutes, rotating sheets halfway through, until edges are just beginning to turn golden. Centers will still look slightly soft but will firm up during cooling.
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The secret to these cookies is using good quality butter. I discovered this when I splurged on European style butter with higher fat content for a holiday batch. The difference was remarkable with an even more luxurious mouthfeel and richer flavor that perfectly showcased the bright raspberry swirl.
Make Ahead Options
These cookies are perfect for planning ahead during busy seasons. The dough logs can be refrigerated for up to 3 days or frozen for up to 2 months. When ready to bake from frozen, simply let the log thaw in the refrigerator overnight before slicing and baking. The baked cookies themselves stay fresh in an airtight container at room temperature for about 5 days, though they rarely last that long in my house!
Flavor Variations
While raspberry creates that classic red swirl perfect for holidays, this versatile recipe works beautifully with other preserves. Blackberry jam creates a deeper purple swirl with a more intense berry flavor. Apricot preserves offer a sunny golden swirl with bright fruit notes. Even fig preserves work wonderfully for a more sophisticated flavor profile with tiny crunchy seeds throughout. Whatever jam you choose, the thickening step remains crucial to prevent spreading during baking.
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Serving Suggestions
These cookies stand beautifully on their own, but for special occasions, I like to create a simple dessert plate. Try serving them alongside vanilla bean ice cream with additional warmed raspberry jam drizzled over top. They also pair wonderfully with afternoon tea, especially Earl Grey or other bergamot-scented varieties that complement the raspberry notes. For holiday cookie platters, they add elegant color contrast when arranged with chocolate cookies and traditional shortbread.
Frequently Asked Questions
- → How can I prevent the cookies from spreading?
Ensure the dough is well-chilled before slicing and baking. If needed, chill the sliced cookies on the baking sheet before placing them in the oven.
- → Can I use a different type of jam?
Yes, you can substitute raspberry jam with other flavors like apricot or strawberry. Just make sure it’s seedless for smooth swirls.
- → How long can I store these cookies?
The cookies can be stored in an airtight container at room temperature for up to one week. You can also freeze them for longer storage.
- → Can I freeze the cookie dough?
Yes, the dough can be frozen in logs for up to 3 months. Thaw slightly in the refrigerator before slicing and baking.
- → What tools are essential for this recipe?
You’ll need baking sheets, parchment paper, a small saucepan for the raspberry mixture, and an electric mixer for creaming the butter and sugar.