Raspberry Shortbread Swirl Cookies

Raspberry Shortbread Swirl Cookies are a delightful and elegant treat, combining the buttery goodness of shortbread with a swirl of sweet and tart raspberry jam. These cookies are perfect for special occasions, holiday baking, or just a delicious snack. Here’s a simple and delicious recipe to make these swirled delights!

Ingredients:

For the Shortbread Dough:

2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk (optional, for better dough consistency)

For the Raspberry Filling:

1/2 cup raspberry jam or preserves (smooth or with seeds, depending on preference)

For the Coating (Optional):

1/4 cup powdered sugar (for dusting)

Instructions:

1. Prepare the Shortbread Dough:

In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
In a large mixing bowl, cream the softened butter and powdered sugar together with an electric mixer until light and fluffy (about 2-3 minutes).
Add the vanilla extract and mix to combine.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. If the dough feels a little dry, you can add 1 tablespoon of milk to help bring it together.
Divide the dough into two equal portions and wrap each portion in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes to firm up.

2. Prepare the Raspberry Swirl:

While the dough is chilling, place the raspberry jam in a small saucepan over low heat. Stir occasionally until it becomes soft and slightly thinned, making it easier to spread. Set aside to cool.

3. Roll and Assemble the Cookies:

Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
After the dough has chilled, remove one portion from the refrigerator. Roll it out on a lightly floured surface into a rectangle about 1/8-inch thick.
Spread a thin, even layer of raspberry jam over the rolled dough, leaving a small border around the edges.
Roll the dough up from one long side into a log (like a jelly roll), making sure the jam stays inside. Wrap the dough log in plastic wrap and refrigerate for 15-20 minutes to firm up again.
Repeat the process with the second portion of dough.
After chilling, slice the dough logs into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.

4. Bake the Cookies:

Bake the cookies at 325°F (165°C) for 12-14 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

5. Serve:

If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness and elegance.
Store the Raspberry Shortbread Swirl Cookies in an airtight container at room temperature for up to 1 week.

Tips:

If you prefer, you can substitute the raspberry jam with other fruit preserves, like strawberry or apricot, for a different flavor.
You can also add a bit of lemon zest to the dough for a zesty twist that pairs beautifully with the raspberry filling.
To make these cookies even more festive, try drizzling a little melted white chocolate over the cooled cookies before serving.

These Raspberry Shortbread Swirl Cookies offer the perfect balance of buttery, crumbly shortbread and the sweet, tart flavor of raspberry jam. They’re a great addition to any cookie platter or as a special treat for any occasion!