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Raspberry Swirl Shortbread Cookies are a delightful treat that perfectly combines the rich, buttery flavor of traditional shortbread with the vibrant, tangy notes of fresh raspberries. These cookies not only offer a melt-in-your-mouth experience but also bring a beautiful pop of color to your dessert platter. The addition of raspberry jam provides a sweet yet tangy twist that elevates the classic shortbread to a new level of deliciousness.

Raspberry Swirl Shortbread Cookies

Discover the joy of baking with these Raspberry Swirl Shortbread Cookies that beautifully blend buttery shortbread with vibrant raspberry flavors. These cookies are not only visually stunning but also offer a delightful mix of sweet and tart with every bite. Perfect for any occasion, they can elevate your dessert spread and impress your family and friends. Dive into the simple steps and enjoy a mouthwatering treat that celebrates the goodness of fresh raspberries.
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Ingredients
  

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup raspberry jam or preserves

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

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with the powdered sugar until creamy and smooth. This should take about 2-3 minutes.

      Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour and salt. Gradually add this mixture to the butter and sugar, mixing just until combined. Do not overwork the dough.

        Add Vanilla: Stir in the vanilla extract until it’s evenly distributed throughout the dough.

          Chill the Dough: Divide the dough in half, wrap each half in plastic wrap, and refrigerate for about 30 minutes. This makes it easier to handle and helps the cookies hold their shape.

            Prepare the Raspberry Swirl: In a small bowl, combine the raspberry jam with the fresh raspberries, if using. Use a fork to gently mash the raspberries into the jam, creating a swirl effect.

              Roll out the Dough: Once chilled, take one half of the shortbread dough and roll it out on a lightly floured surface to about 1/4 inch thick.

                Spread the Jam: Spread a thin layer of the raspberry swirl mixture over the rolled-out dough, leaving about a 1/2 inch border around the edges.

                  Create the Roll: Carefully roll the dough over the jam filling, starting from one edge and rolling it tightly into a log. Wrap the log in plastic wrap and place it back in the fridge for an additional 20 minutes.

                    Slice and Bake: Preheat your oven to 350°F (175°C) again if needed. Remove the chilled dough from the fridge and slice it into 1/4 inch rounds. Place them on parchment-lined baking sheets, making sure to leave space between each cookie.

                      Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.

                        Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful Raspberry Swirl Shortbread Cookies with tea or coffee!

                          Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 24 cookies