Raspberry Swirl Shortbread Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
2 1/4 cups all-purpose flour
05 -
1/4 teaspoon salt
→ Raspberry Filling
06 -
1/3 cup seedless raspberry jam
07 -
1 teaspoon cornstarch
08 -
1 teaspoon lemon juice
# Instructions:
01 -
Heat raspberry jam, cornstarch, and lemon juice in a small saucepan. Stir until thickened. Cool completely.
02 -
Cream butter and sugar in an electric mixer until fluffy. Add vanilla extract, then gradually mix in flour and salt until combined.
03 -
Roll dough into rectangles, spread with prepared raspberry mixture, and roll tightly into logs using parchment paper.
04 -
Wrap logs in plastic wrap and refrigerate for at least 1 hour until firm.
05 -
Heat oven to 350°F. Line baking sheets with parchment paper.
06 -
Cut logs into 1/4-inch slices and arrange on prepared baking sheets. Bake for 12-15 minutes, or until edges are golden. Cool cookies on a wire rack.
# Notes:
01 -
Use seedless jam for the smoothest swirls.
02 -
Dough can be prepared in advance and frozen for later use.
03 -
Chill sliced cookies before baking to minimize spreading.