Description
These Raspberry Swirl Shortbread Cookies combine buttery, melt-in-your-mouth shortbread with a fruity raspberry swirl, topped off with a sweet drizzle of white chocolate. Perfect for any occasion, they are as delicious as they are beautiful!
Ingredients
Scale
- 1 cup unsalted butter, softened (for the shortbread base)
- ½ cup granulated sugar (to sweeten the shortbread)
- 2 cups all-purpose flour (for structure in the cookies)
- ½ teaspoon vanilla extract (to flavor the shortbread dough)
- ½ cup raspberry jam (for a fruity swirl inside the cookies)
- ¼ cup white chocolate, melted (for a decorative drizzle)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Cream the butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Add the vanilla extract and mix in the flour gradually until a dough forms.
- Roll out the dough: On a lightly floured surface, roll the dough to about ¼ inch thickness. Spread the raspberry jam evenly over the rolled dough.
- Roll the dough into a log: Carefully roll the dough into a log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough for easier slicing.
- Slice the dough: After the dough has chilled, slice the log into ¼ inch thick rounds. Place the slices on the prepared baking sheet.
- Bake the cookies: Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool and drizzle: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle with melted white chocolate for a sweet, decorative finish.
- Serve and enjoy: Your Raspberry Swirl Shortbread Cookies are ready to be enjoyed!
Notes
- Be sure to chill the dough before slicing it to ensure neat, even rounds.
- You can substitute raspberry jam with your favorite fruit jam (like strawberry or blueberry) for a different twist.
- To avoid the dough becoming too soft while rolling, work in small sections and re-chill as needed.
- If you don’t have parchment paper, lightly grease your baking sheet instead.
- For an extra touch, sprinkle some crushed nuts or colored sprinkles on top of the white chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25 mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1 g
- Cholesterol: 25mg