Description
Tender, buttery shortbread cookies swirled with a vibrant raspberry jam for a beautiful and delicious treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam (seedless preferred)
Instructions
- 1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2. Cream butter and sugar together until smooth, then mix in vanilla.
- 3. Add flour and salt, mixing until the dough just comes together.
- 4. Press dough into a rectangle on parchment paper and spread raspberry jam evenly over the top.
- 5. Roll the dough into a tight log, using the parchment to help. Chill for 1 hour to firm.
- 6. Slice the chilled log into 1/4-inch cookies and place on baking sheets.
- 7. Bake for 10–12 minutes or until edges are lightly golden.
- 8. Cool completely before serving.
Notes
- Chilling the dough is essential to help keep the swirl pattern clean.
- Use seedless jam for the smoothest spiral effect.
- The dough can be prepared ahead and frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry swirl, shortbread cookies, swirl cookies