Raspberry Swirl Shortbread Cookies Recipe

Indulge in the perfect combination of buttery richness and fruity sweetness with this raspberry swirl shortbread cookies recipe. These cookies boast a tender shortbread base paired with vibrant raspberry swirls, making them as delightful to look at as they are to eat. Perfect for holidays, tea parties, or just a cozy afternoon treat, these cookies will surely become a favorite in your recipe collection.

Why You’ll Love These Raspberry Swirl Cookies

• Buttery and Melt-in-Your-Mouth: The shortbread dough is tender and rich, offering the perfect base for the fruity swirls.
• Visually Stunning: The marbled raspberry swirls make these cookies look bakery-worthy.
• Easy to Customize: Swap raspberry preserves for your favorite jam or even a chocolate spread.
• Perfect for Any Occasion: Great for holiday cookie trays, afternoon teas, or family gatherings.
• Beginner-Friendly: Straightforward steps make this raspberry swirl shortbread cookies recipe easy for all skill levels.

Ingredients

For the Shortbread Dough

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt

For the Raspberry Filling

• ⅓ cup raspberry jam (seedless preferred)
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice

Step-by-Step Instructions

1. Prepare the Raspberry Filling

• In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice.
• Heat over medium-low, stirring constantly, until slightly thickened (about 2–3 minutes).
• Remove from heat and let cool to room temperature.

2. Make the Shortbread Dough

1. In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy (2–3 minutes).
2. Mix in the vanilla extract and almond extract, if using.
3. Gradually add the flour and salt, mixing until the dough comes together. Be careful not to overmix!

3. Assemble the Cookies

1. Divide the dough into two equal portions. Roll one portion between two sheets of parchment paper into a ¼-inch-thick rectangle. Repeat with the second portion.
2. Spread a thin layer of the raspberry filling over one dough sheet, leaving a small border around the edges.
3. Gently place the second sheet of dough on top, pressing lightly to seal.
4. Starting at one long edge, roll the dough into a tight log. Wrap in plastic wrap and refrigerate for at least 1 hour (or freeze for 30 minutes).

4. Slice and Bake

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Slice the chilled dough log into ¼-inch-thick rounds using a sharp knife.
3. Place slices on the baking sheets, spacing them about 1 inch apart.
4. Bake for 12–15 minutes, or until the edges are lightly golden.

5. Cool and Serve

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
• Serve as is, or dust with powdered sugar for a festive touch.

Tips for Perfect Raspberry Swirl Shortbread Cookies

• Use Seedless Jam: This ensures smooth swirls and avoids any unwanted textures.
• Chill Thoroughly: Chilled dough slices cleanly and holds its shape during baking.
• Handle the Dough Gently: Avoid overmixing to keep the shortbread tender.
• Monitor Baking Time: Shortbread cookies bake quickly, so remove them as soon as the edges turn golden.

Variations to Try

1. Different Preserves: Swap raspberry for strawberry, apricot, or blackberry preserves.
2. Citrus Zest: Add lemon or orange zest to the dough for a fresh twist.
3. Chocolate Twist: Mix 2 tablespoons of cocoa powder into the dough for chocolate shortbread.
4. Nutty Topping: Sprinkle chopped pistachios or almonds on top before baking.

Frequently Asked Questions

Can I use a different type of jam for the filling?

Absolutely! Strawberry, apricot, or blackberry preserves work wonderfully. Choose seedless varieties for smoother swirls.

What if I don’t have parchment paper for baking?

You can use a silicone baking mat or lightly grease your cookie sheets. However, parchment paper makes cleanup easier and prevents sticking.

Why do I need to chill the dough before slicing?

Chilling firms the dough, making it easier to slice cleanly. It also helps the cookies maintain their shape and keeps the swirls distinct during baking.

Can I make these cookies in advance?

Yes! You can prepare the dough logs and refrigerate them for up to 3 days or freeze for a month. Just thaw overnight in the fridge before slicing and baking.

How do I prevent the cookies from spreading too much while baking?

Chill the dough as directed and avoid overmixing. Also, ensure the oven is fully preheated before baking.

What’s the best way to store these cookies, and how long will they last?

Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months and thaw before serving.

Pairing Suggestions

• Tea or Coffee: Enjoy with a warm cup of tea or coffee for a cozy treat.
• Dessert Platter: Pair with other sweets like Kool-Aid Pie or Christmas Cupcakes.
• Ice Cream Topping: Crumble cookies over vanilla ice cream for a decadent dessert.

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