Description
Delight in the buttery, crumbly goodness of these Raspberry Swirl Shortbread Cookies. A perfect balance of sweetness and tartness in every bite, these cookies are a treat for any occasion.
Ingredients
Scale
Shortbread Dough:
- 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:
- 1/3 cup seedless raspberry jam
- 1/4 teaspoon almond extract (optional)
- 1/4 cup granulated sugar (for sprinkling)
Instructions
- Preheat and Prepare: Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix Butter and Sugar: Cream butter and powdered sugar until light and fluffy. Add vanilla and almond extract (if using).
- Add Flour: Gradually mix in flour and salt until dough forms.
- Roll and Swirl: Divide dough, roll into rectangles, spread jam, swirl, roll into logs, and chill.
- Slice and Bake: Cut into rounds, sprinkle with sugar, and bake for 10–12 minutes.
- Cool and Enjoy: Cool on pan, then transfer to wire rack to cool completely.
Notes
- You can use different jams for variety.
- Chill dough for clean slices and shape.
- For added texture, dip cookies in melted white chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
