Description
These Raspberry Swirl Shortbread Cookies are a delightful treat with a buttery, crumbly texture and a sweet-tart raspberry filling. Perfect for holiday gatherings or a sweet snack any time of year.
Ingredients
Scale
Shortbread Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon lemon zest for brightness
Raspberry Swirl:
- 1/3 cup raspberry jam (seedless preferred)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
- Prepare Dough: In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing until just combined. Stir in the lemon zest if using. Divide the dough in half and chill.
- Roll and Fill: Roll out each dough portion, spread raspberry jam, roll into logs, and chill.
- Bake: Slice chilled logs, bake the cookies until golden.
- Cool: Let cool before serving.
Notes
- For best results, use a thin layer of jam and chill the dough.
- You can substitute raspberry jam with other flavors like strawberry or blackberry.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
