Raspberry Swirl Shortbread Cookies Recipe
Introduction
Raspberry Swirl Shortbread Cookies are a delightful treat combining buttery richness with a fruity twist. These tender cookies feature a vibrant raspberry jam swirl and are finished with a sweet white chocolate drizzle, making them perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Step 2: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract, then gradually mix in the flour until a dough forms.
- Step 3: On a lightly floured surface, roll the dough out to about ¼ inch thickness. Spread the raspberry jam evenly over the surface.
- Step 4: Carefully roll the dough into a log, keeping the jam inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up.
- Step 5: Slice the chilled log into ¼ inch thick rounds and place the slices on the prepared baking sheet.
- Step 6: Bake for 12-15 minutes, or until the edges turn lightly golden.
- Step 7: Let the cookies cool completely on a wire rack. Once cooled, drizzle with melted white chocolate for a decorative finish.
- Step 8: Serve and enjoy your Raspberry Swirl Shortbread Cookies!
Tips & Variations
- For a tangier flavor, try using fresh raspberry preserves with seeds for added texture.
- You can substitute white chocolate drizzle with dark or milk chocolate for a different taste.
- Chilling the dough log longer than 30 minutes can make slicing easier and help maintain the swirl shape.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate for up to two weeks. Reheat briefly in a microwave or enjoy them at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberry jam for this recipe?
Yes, as long as the jam is fully thawed and not overly watery, it can be used without affecting the dough texture.
How do I prevent the cookies from spreading too much during baking?
Make sure to chill the rolled dough log well before slicing and using parchment paper on the baking sheet helps maintain shape and prevents sticking.
PrintRaspberry Swirl Shortbread Cookies Recipe
These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a vibrant raspberry jam swirl and a delicate white chocolate drizzle. Perfect for tea time or gifting, these cookies offer a delightful balance of rich, creamy texture and fruity sweetness in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
Filling and Topping
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to ensure your cookies bake evenly and don’t stick.
- Cream the butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process helps incorporate air for tender cookies. Then add the vanilla extract and gradually mix in the all-purpose flour until a smooth dough forms.
- Roll out the dough: On a lightly floured surface, roll the dough to approximately ¼ inch thickness. Even thickness ensures uniform baking. Spread the raspberry jam evenly over the rolled-out dough to create the distinctive fruity swirl inside the cookies.
- Roll the dough into a log: Carefully roll the dough lengthwise into a tight log, ensuring the jam remains inside and doesn’t spill out. Wrap the dough log in plastic wrap and refrigerate it for 30 minutes. This chilling step firms up the dough, making it easier to slice cleanly, preserving the swirl pattern.
- Slice the dough: Once chilled, slice the dough log into ¼ inch thick rounds. Arrange the slices spaced apart on the prepared baking sheet to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges begin to turn a light golden brown. This timing gives the shortbread a tender yet slightly crisp texture.
- Cool and drizzle: Remove the cookies from the oven and transfer them to a wire rack to cool completely. After cooling, drizzle the melted white chocolate over the cookies for a sweet and decorative finish.
- Serve and enjoy: Your Raspberry Swirl Shortbread Cookies are now ready. Enjoy these elegant treats with a cup of tea or share with friends and family!
Notes
- Make sure the butter is softened to room temperature for easy creaming with sugar.
- Use seedless raspberry jam for a smoother swirl and easier rolling.
- Chilling the dough log is important for clean slices and less sticking during baking.
- You can substitute white chocolate drizzle with dark or milk chocolate if preferred.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Keywords: Raspberry Swirl Shortbread Cookies, Shortbread, Raspberry Jam Cookies, White Chocolate Drizzle, Fruity Cookies, Homemade Cookies, Dessert Cookies
