📄 Description
These Raspberry Swirl Shortbread Cookies are soft, buttery, and melt-in-your-mouth delicious with a beautiful swirl of sweet-tangy raspberry jam. Perfect for tea time, Eid gatherings, or as a cute homemade gift, these cookies combine classic shortbread richness with a fruity twist. Easy to make and visually stunning, they’re sure to impress everyone!
🧾 Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam (seedless preferred)
👩🍳 Instructions
- In a large bowl, beat the softened butter and powdered sugar until light and creamy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until a soft dough forms.
- Divide the dough into two portions.
- Roll out one portion into a rectangle on parchment paper.
- Spread a thin layer of raspberry jam evenly over the dough.
- Roll the second portion of dough and place it on top, or gently roll into a swirl log.
- Carefully roll into a log shape and wrap in plastic wrap.
- Chill in the refrigerator for 30–40 minutes until firm.
- Preheat oven to 180°C (350°F).
- Slice the chilled dough into cookies and place on a lined baking tray.
- Bake for 12–15 minutes or until edges are lightly golden.
- Cool completely before serving.
💡 Tips
- Use seedless jam for a smoother swirl and better texture.
- Do not overmix the dough to keep cookies tender.
- Chill the dough well to maintain the swirl shape while slicing.
- For extra flavor, add a hint of lemon zest to the dough.
- Store cookies in an airtight container for up to 5 days.