Elegant Raspberry Shortbread Swirls Recipe

Shortbread cookies have long held a special place in the hearts of cookie lovers. Their allure lies not just in their delicate, crumbly texture but also in their rich, buttery flavor that melts in your mouth. When combined with the tart sweetness of raspberry, shortbread transforms into an elegant dessert that is both visually stunning and delicious. The vibrant red of the raspberry jam against the pale gold of the shortbread creates an appealing contrast that is perfect for any occasion, from afternoon tea to festive gatherings.

Discover the art of baking with this Elegant Raspberry Shortbread Swirls recipe. These delightful cookies combine buttery shortbread with tart raspberry jam, creating a visual and culinary treat that's perfect for any occasion. With easy-to-follow steps and tips on ingredient quality, you'll impress your guests with every melt-in-your-mouth bite. Perfect for tea parties or festive gatherings, these swirls add a touch of elegance to your dessert table. Ready to bake?

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Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup seedless raspberry jam

1/4 cup fresh raspberries, finely chopped (optional for garnish)

Extra powdered sugar, for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer to cream the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together into a soft ball.

Roll out the Dough: On a lightly floured surface, roll the dough into a large rectangle, about 1/4 inch thick.

Spread the Jam: Spread the raspberry jam evenly over the surface of the dough, leaving a 1/2 inch border around the edges for easier rolling.

Create the Swirl: Starting from one end, carefully roll the dough tightly into a log. Once you've rolled it all the way, use plastic wrap to tightly wrap the log and refrigerate for about 30 minutes, or until firm.

Slice and Bake: Once chilled, remove the log from the refrigerator and slice it into 1/4 inch thick rounds. Place each round onto the prepared baking sheet, spacing them about 1 inch apart.

Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Cool: Once baked, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Garnish: If desired, sprinkle with extra powdered sugar and top with finely chopped fresh raspberries before serving for an extra touch of elegance.

Prep Time 30 mins | Total Time 1 hr 15 mins | Servings 24 cookies