Buttery Raspberry Swirl Shortbread Cookies
These buttery shortbread cookies are swirled with vibrant raspberry jam, offering a delightful balance of rich, tender cookie and sweet-tart fruit.
Equipment
- 8x8 inch square baking pan
- Electric mixer
- Large bowl
- Wire rack
Ingredients
Shortbread Dough
- 1 cup Unsalted butter (2 sticks), softened to room temperature
- 1/2 cup Granulated sugar
- 2 cups All-purpose flour
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
Swirl
- 1/2 cup Raspberry jam or preserve
Instructions
Preparation
- Preheat oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper, allowing an overhang.
- Beat softened butter and granulated sugar with an electric mixer until light and fluffy, then mix in vanilla extract.
- Gradually add flour and salt to the butter mixture, mixing on low speed until a soft dough forms, being careful not to overmix.
- Press the dough evenly into the prepared baking pan using your hands or a spoon, then prick it all over with a fork.
Assembly and Baking
- Spoon dollops of raspberry jam over the dough and gently swirl it in with a butter knife or skewer.
- Bake for 30-35 minutes until the edges are lightly golden and the shortbread is set.
- Cool completely in the pan on a wire rack before lifting out with the parchment paper and slicing.
Notes
For best results, make sure your butter is truly at room temperature for optimal creaming. Don't overwork the dough to ensure a tender shortbread texture.