Raspberry Swirl Shortbread Cookies
These Raspberry Swirl Shortbread Cookies combine buttery shortbread with a fruity raspberry swirl for a delightful treat.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Shortbread Dough
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Raspberry Swirl
- ½ cup raspberry jam or preserves
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Optional Topping
- powdered sugar for dusting optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until smooth. Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until combined. Do not overmix.
- In a separate bowl, combine raspberry jam, lemon juice, and vanilla extract for the swirl.
- Spread the shortbread dough onto a baking sheet. Swirl the raspberry mixture over the dough.
- Bake for 15 minutes or until lightly golden. Allow to cool before dusting with powdered sugar.
Notes
For a sweeter flavor, adjust the amount of raspberry jam.