I made these for a friend’s baby shower, and they were the first treat to disappear! The buttery shortbread combined with the tangy raspberry swirl makes these cookies both stunning and irresistible. Perfect for gifting or indulging! 🍪❤️✨
Ingredients:
For the Shortbread Dough:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
For the Raspberry Swirl:
1/3 cup raspberry preserves
1 tbsp powdered sugar (optional, for a firmer swirl)
Directions:
Make the Shortbread Dough:
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Mix in the vanilla extract. Gradually add the flour and salt, mixing until the dough comes together.
Add the Raspberry Swirl:
On a lightly floured surface, roll the dough into a rectangle (about 1/4-inch thick).
Spread the raspberry preserves evenly over the dough. Sprinkle with powdered sugar if desired to thicken the filling.
Roll and Chill:
Starting from one long edge, carefully roll the dough into a log. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Slice and Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheets.
Bake for 12-15 minutes, or until the edges are just lightly golden.
Cool and Serve:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Prep Time: 20 minutes
Chill Time: 1 hour
Cooking Time: 15 minutes
Total Time: 1 hour 35 minutes
Kcal: 110 kcal per cookie
Servings: 24 cookies
#raspberrycookies #shortbreadrecipes #holidaybaking #fruitdesserts #homemadegifts