Name: Raspberry Swirl Cookies with Butter Shortbread Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup granulated sugar; 1/4 cup powdered sugar; 2 cups all-purpose flour; 1/4 tsp salt; 1/2 tsp baking powder (optional); 1 large egg; 1 tsp vanilla extract; 1/4 cup raspberry jam or seedless raspberry purée; 1 tbsp sugar (optional, if using fresh raspberries for purée)

Instructions

Step 1: Cream the butter and granulated sugar together until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until smooth.

Step 2: Gradually add the flour, powdered sugar, salt, and baking powder (if using). Mix until the dough just comes together, being careful not to overwork it.

Step 3: Warm the raspberry jam slightly to make it spreadable. If using fresh raspberries, purée and strain out seeds for a smooth swirl.

Step 4: Roll out the shortbread dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin layer of raspberry jam or purée over the dough, leaving a half-inch border.

Step 5: Gently roll the dough into a log, distributing the raspberry swirl evenly. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour.

Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4 inch rounds and place them on the prepared sheet.

Step 7: Bake for 10-12 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use seedless raspberry jam for a smooth swirl and to prevent sogginess.

Gently swirl the jam into the dough without overmixing to keep a defined pattern.

Chill the dough log before slicing to maintain cookie shape during baking.

Add lemon zest to the dough for a bright citrus twist.

Incorporate chopped pistachios, almonds, or walnuts for added crunch.

Drizzle melted white or dark chocolate over cooled cookies for extra richness.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies by first laying them in a single layer on a baking sheet until firm, then transferring to a freezer-safe container or bag. Frozen cookies keep well for up to three months. Reheat gently if desired, but they are delicious served at room temperature.

FAQs

Can I Use Frozen Raspberries for the Swirl?

Yes, frozen raspberries work well. Thaw them, purée, and strain out the seeds to create a smooth, seedless swirl in place of fresh raspberries.

Can I Make These Cookies Gluten-Free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. This will help maintain the proper texture of the shortbread.