Description
Raspberry Swirl Shortbread Cookies are buttery, crumbly cookies with a sweet raspberry filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until smooth.
- Add the flour and salt, mixing until a dough forms.
- Divide the dough in half and roll out each half into rectangles.
- Spread raspberry jam over one rectangle and place the other rectangle on top.
- Roll the combined dough tightly into a log.
- Wrap in plastic wrap and chill for 30 minutes.
- Slice the chilled log into 1/4-inch thick cookies.
- Place on a baking sheet and bake for 12-15 minutes until lightly golden.
- Let cool before serving.
Notes
- Use homemade or store-bought raspberry jam.
- Cookies can be stored in an airtight container for up to a week.
- Chilling the dough helps in slicing and prevents spreading during baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Raspberry Swirl Shortbread Cookies, cookies, dessert, baking