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To make the perfect Raspberry Swirl Shortbread Cookies, it’s essential to have a clear understanding of each ingredient's role in the recipe. The careful selection and measurement of these components will significantly impact the final outcome of your cookies, ensuring they are both flavorful and visually appealing.

Delicious Raspberry Swirl Shortbread Cookies Recipe

Discover the delightful world of Raspberry Swirl Shortbread Cookies, a treat that beautifully marries buttery shortbread with tart raspberry preserves. With their exquisite marbled design and melt-in-your-mouth texture, these cookies are perfect for any occasion, from holiday gatherings to afternoon tea. Our step-by-step guide will help you create these stunning cookies, ensuring you impress family and friends with your baking creativity. Enjoy the deliciousness and the joy of baking!
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Ingredients
  

1 cup unsalted butter, softened

2/3 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry preserves (preferably seedless)

Optional: 1 tablespoon lemon zest for a citrusy note

Optional: Fresh raspberries for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, mixing until light and fluffy. This should take about 2-3 minutes.

      Add Vanilla: Mix in the vanilla extract (and lemon zest if using) until combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter mixture, beating on low speed until just combined. Do not overmix.

          Prepare the Dough: Divide the dough into two equal portions. Place one portion of dough on a sheet of plastic wrap and flatten it into a rectangle about 1 inch thick. Repeat with the second portion of dough. Wrap them in plastic wrap and refrigerate for 30 minutes, or until firm.

            Roll & Swirl: Once chilled, take one piece of dough out of the fridge. Roll it out to about 1/4 inch thickness on a lightly floured surface. Spread a thin layer of raspberry preserves over the entire surface, leaving a small border around the edges. Place the second dough piece on top and gently press down.

              Cut the Cookies: Using a sharp knife or pizza cutter, cut the layered dough into desired cookie shapes (squares, rectangles, or circles). For a fun swirl effect, you can slightly twist the shapes before baking. Place the cookies on the prepared baking sheets, leaving space between them as they will spread slightly.

                Chill Again: If time allows, chill the cookies for an additional 10–15 minutes to help them maintain their shape during baking.

                  Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set. Keep an eye on them as baking times may vary with different ovens.

                    Cool Down: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                      Serve or Store: Once cooled, you can dust them with extra powdered sugar if desired. Enjoy immediately or store in an airtight container at room temperature for up to a week.

                        Prep Time, Total Time, Servings: 20 mins | 1 hr 10 mins | 24 cookies