Raspberry Swirl Shortbread Cookies Recipe
Indulge in the buttery goodness of these Raspberry Swirl Shortbread Cookies. A delightful treat with a tangy raspberry twist, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Main Ingredients:
- 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:
- 1/4 cup raspberry jam (seedless)
- 1/2 teaspoon lemon zest (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Prepare Dough: Whisk together the flour and salt. Gradually add to the butter mixture and mix until a soft dough forms.
- Make Raspberry Swirl: In a small bowl, stir the raspberry jam until smooth. Add lemon zest if desired. Drop spoonfuls of jam over the dough and gently swirl it through.
- Chill and Bake: Divide the dough, roll into logs, chill, slice, and bake at 350°F. Cool on a wire rack.
Notes
- For a holiday twist, use raspberry-cranberry jam.
- Cookies can be stored in an airtight container for up to 1 week or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
