homemade raspberry swirl shortbread cookies
Delight in these buttery homemade raspberry swirl shortbread cookies that blend rich, crumbly texture with tangy raspberry sweetness for a perfect treat any time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam (seedless preferred)
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour and salt.
- Gradually blend the dry ingredients into the butter mixture until just combined to form a dough.
- In a small saucepan, combine raspberry jam, cornstarch, and water. Cook over low heat until slightly thickened, then remove from heat and let cool.
- Divide the dough in half. Flatten each half into a rectangle on a piece of parchment paper.
- Spread the raspberry mixture evenly over one rectangle, then place the other dough rectangle on top.
- Gently press together and swirl the dough layers using a knife or skewer to create a marble effect.
- Roll the dough gently to even thickness about 1/4 inch, then chill in the fridge for 30 minutes.
- Slice into 1/2 inch thick cookies and place on the prepared baking sheet.
- Bake for 18-22 minutes, or until edges just begin to turn golden.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
For extra flavor, try drizzling melted white chocolate over the cooled cookies or adding a pinch of lemon zest to the dough before baking.