Somehow, these raspberry swirl shortbread cookies manage to be both elegantly simple and wildly delicious. Sweet, tart raspberry jam swirled into buttery shortbread creates a cookie that’s as beautiful as it is tasty.
Why This Recipe Works
- The combination of buttery shortbread and tart raspberry jam creates a perfect balance of flavors.
- Simple ingredients come together to make a cookie that looks as good as it tastes.
- The dough is easy to work with, making these cookies a great project for bakers of all levels.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Equipment Needed
- Electric mixer
- Mixing bowls
- Plastic wrap
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for creating the perfect shortbread texture. Tip: Make sure your butter is truly softened to room temperature for the best results.
Step 2: Add Vanilla and Dry Ingredients
Beat in the vanilla extract. In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
Step 3: Incorporate the Raspberry Jam
Drop spoonfuls of raspberry jam onto the dough, then use a knife to swirl it through. Be careful not to overmix; you want distinct swirls of jam. Tip: For easier swirling, warm the jam slightly before adding it to the dough.
Step 4: Chill the Dough
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill for at least 1 hour. Chilling the dough makes it easier to roll out and helps the cookies hold their shape during baking.
Step 5: Roll, Cut, and Bake
Preheat your oven to 350°F. Roll the dough to 1/4-inch thickness on a lightly floured surface, cut into shapes, and place on parchment-lined baking sheets. Bake for 12-15 minutes, until the edges are just starting to turn golden. Tip: For evenly baked cookies, rotate the baking sheets halfway through baking.
Tips and Tricks
For those looking to elevate their raspberry swirl shortbread cookies, consider these advanced tips. First, homemade raspberry jam can take these cookies to the next level, offering a fresher, more vibrant flavor. Second, experimenting with different shapes and sizes can make your cookies stand out at any gathering. Finally, a light brush of egg wash before baking can give your cookies a beautiful golden sheen.
Recipe Variations
- Swap raspberry jam for another flavor, like strawberry or blackberry, for a different twist.
- Add a handful of white chocolate chips to the dough for an extra layer of sweetness.
- For a nutty variation, mix in 1/2 cup of finely chopped almonds or pecans.
- Drizzle melted chocolate over the cooled cookies for a decadent finish.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, but you may want to reduce the added salt in the recipe to avoid overly salty cookies.
How do I store these cookies? Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to a month before baking.
Summary
These raspberry swirl shortbread cookies are a delightful treat that combines the buttery richness of shortbread with the sweet tartness of raspberry jam. Perfect for any occasion, they’re sure to impress.